The biggest stories in plant- and cell-based business, week of 27 January 2025
vegconomist - the vegan business magazine
vegconomist reports on the global vegan economy. Market reports, interviews, new products, startups and more.
??Beyond Steak lands in French food service
Beyond Meat is launching Beyond Steak in France’s food service sector this month, alongside its plant-based chicken-style range.
??MyriaMeat creates contracting cultivated pork muscle
German startup MyriaMeat has developed pork muscle tissue that contracts like real muscle. Using pluripotent stem cells, this innovation brings lab-grown meat closer to conventional pork, with potential for large-scale production and industry collaboration.
??Digital nudges drive plant-based buys
A new study from Purdue University and the University of Kentucky finds that carbon footprint labels and product categorization in online grocery platforms encourage consumers to choose plant-based foods.
??France lifts ban on plant-based meat labels
France’s top court has overturned restrictions on terms like “steak” and “sausage” for plant-based foods, following an EU ruling, marking a major win for alternative protein brands fighting for labeling rights.
??Stockeld cheddar debuts at PLNT Burger
Stockeld Dreamery has partnered with PLNT Burger to feature its Cultured Cheddar across 13 locations, strengthening its US foodservice presence ahead of its retail launch by leveraging PLNT Burger’s Whole Foods-adjacent locations.
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??Melt&Marble & Valio bet on fermented fats
Swedish startup Melt&Marble is partnering with Finnish food giant Valio to create plant-based products using precision-fermented fats. The ingredients are designed to improve taste and texture, with US commercialization expected first.
??New labeling laws target cultivated meat
Lawmakers in South Dakota and South Carolina have advanced bills requiring cultivated meat to be clearly labeled. Supporters cite consumer transparency, while traditional agriculture advocates push to distinguish lab-grown products from conventional meat.
??Gordon Ramsay joins Flora’s plant-based push
Gordon Ramsay teams up with Flora for a new “Skip the Cow” campaign, endorsing its plant-based butter for cooking and baking. The chef, once skeptical of veganism, now calls Flora “game-changing.”
??Liberation Labs raises $50.5M for scale-up
Liberation Labs has secured $50.5 million to complete its commercial-scale precision fermentation facility in Indiana. The 600,000-liter plant will produce bio-based ingredients for food and industry, addressing a supply gap in the US market.
??The New Originals acquires SoFine
The New Originals Company has acquired Dutch tofu brand SoFine and its production facility in Landgraaf. The deal expands its tofu portfolio with sliced, diced, and minced tofu, strengthening its presence in key European markets.
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