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Author: Benjamin Davis

The Future of Fungi-Based Meat: A Conversation with Paul Shapiro of Better Meat Co. 

Written by Benjamin Davis on . Posted in Ingredients, Manufacturing, Products, Technology, Trends.

As the plant-based meat industry continues to evolve, one company is taking a novel approach to protein development. Better Meat Co. is moving beyond traditional soy, wheat, and pea protein formulations, venturing into the fungi kingdom to create a whole-food, minimally processed, and highly meat-like alternative.

We sat down with Paul Shapiro, founder of Better Meat Co., to discuss how fungi-based proteins could transform the industry, offering manufacturers a more functional, cost-effective, and scalable ingredient for plant-based and hybrid meat products.

BMC’s Rhiza mycoprotein courtesy of The Better Meat co.

Exploring the Shift from Plant Proteins to Fungi 

Most plant-based meat alternatives today rely on extruded soy, wheat, and pea proteins. What inspired Better Meat Co. to look beyond traditional plant proteins and into the fungi kingdom as a foundation for meat alternatives?

Paul Shapiro:
It requires many processes to make plants taste like animals. Fungi are a different story though, with some species having a natural meat-like texture on their own, without the need to mill, fractionate, isolate, extrude, and all the other things you have to do to plants to make them into plant-based meat. 

This is why we explored the world of fungi in the hopes of finding a species that would grow fast, accumulate a lot of protein, and have a naturally meat-like texture. That superfood is what we call Rhiza mycoprotein, and we offer it as a B2B ingredient to food companies seeking to make better meat. 

 

Texture & Functionality in Food Manufacturing 

One of the biggest challenges in plant-based meat is achieving a fibrous, whole-cut texture that mimics animal meat. How does your fungi-based ingredient compare to traditional TVP (textured vegetable protein) in terms of texture, functionality, and ease of use for manufacturers?

Paul Shapiro:
Rhiza mycoprotein not only can form a succulent whole-cut-type product, but its water-holding capacity and oil-holding capacity are both superior to extruded plant protein isolates (TVP), giving a better mouthfeel.

Unlike TVP, it also hydrates instantly and has no negative flavors that must be masked with other ingredients.

 

Clean Label & Whole Food Appeal 

Consumers are increasingly looking for clean-label, minimally processed alternatives. How does Better Meat Co.’s process create a whole-food ingredient that offers more natural appeal compared to extruded plant protein isolates?

Paul Shapiro:
Rhiza mycoprotein is a single-ingredient whole food that’s all-natural, considered GRAS by FDA, and is common-allergen free. The only ingredient declaration necessary is one word—you can label it as either “mycoprotein” or “mycelium.”

 

Opportunities for Manufacturers & Foodservice 

For food manufacturers and foodservice operators looking to incorporate your fungi-based ingredient, what are some of the most exciting applications you’ve seen so far? Are there specific product categories where this ingredient has shown the greatest potential?

Paul Shapiro:
Plant-based meat companies like Oshi use Rhiza mycoprotein in their products—Oshi, for example, makes delicious alt-salmon.

At the same time, Rhiza can be used to make excellent crab cakes, clam chowder, meatballs, and more.

 

The Future of Fungi-Based Meat Alternatives 

The alternative protein space is evolving rapidly. Do you see fungi-based proteins coexisting with plant-based isolates, or do you believe they could eventually disrupt and replace extruded plant proteins as the dominant ingredient in meat alternatives?

Paul Shapiro:
Just as the world will need many types of clean energy—wind, solar, geothermal, nuclear, etc.—the world will also need all types of clean protein, including plant proteins, fungi proteins, cultivated meat, and more.

Plant proteins are already widely used, while it will be many years before we see cultivated meat on fast food menus. The benefit of fungi protein is that it can do a better job of creating a meat-like experience and it can be produced inexpensively at commercial scale today.

 

Final Thoughts: Addressing the “Three Ps” of Plant-Based Meat 

Is there anything else you would like to share about Better Meat Co. or the industry in general?

Paul Shapiro:
Plant-based meat today is suffering from what I call the Three Ps: price, performance, and perception.

  • It’s too expensive
  • It often doesn’t taste good enough
  • It’s perceived by some as being too processed

Whether these are valid criticisms or not, fungi proteins are an antidote to all three.

  • It can be produced inexpensively
  • It has a superior texture
  • It’s an all-natural whole food

Fungi are really fun-guys!

 

A New Era for Alternative Proteins? 

With better texture, improved functionality, and a clean-label appeal, fungi-based proteins could represent the next evolution of meat alternatives. For food manufacturers and foodservice providers, adopting fungi-based ingredients like Rhiza mycoprotein may be the key to delivering a more meat-like eating experience while maintaining affordability and sustainability.

The plant-based industry is evolving, and fungi clearly has a large role to play in the future of protein development.

Why Every Plant-Based Entrepreneur Should Join VEGPRENEUR’s New Membership Program 

Written by Benjamin Davis on . Posted in Branding, Manufacturing, Products.

The plant-based industry is reaching new stages of development in 2025, but scaling a plant-based business is still no easy task. From securing funding and distribution to breaking into major retailers and foodservice accounts, founders and operators face unique challenges that demand strategic connections and insider knowledge.

That’s where VEGPRENEUR comes in. The global community dedicated to supporting plant-based businesses has just launched its first-ever membership program, designed to provide entrepreneurs, investors, and service providers with unparalleled resources, networking opportunities, and mentorship.

If you’re building a plant-based brand, this is the support system you’ve been waiting for.

 

A Powerhouse Network for Plant-Based Success 

VEGPRENEUR has been on a mission since 2018 to build the largest plant-based business community on the planet. This new membership program takes that mission a step further by providing a structured, results-driven support system for brands looking to scale.

“After collaborating with hundreds of founders, investors, and service providers, we’ve developed a program that addresses the core challenges of the industry. Our goal is to make scaling these businesses easier, faster, and more enjoyable,” said Noah Hyams, Founder of VEGPRENEUR.

 

What Members Gain: The VEGPRENEUR Advantage 

VEGPRENEUR’s membership is positioned as an “unfair advantage” for plant-based businesses. Here’s what members get: 

  1. Curated Connections to Industry Leaders
  • Direct introductions to top mentors, partners, and potential customers.
  • Access to a powerful mentor network with experts from Impossible Foods, Beyond Meat, LinkedIn, Walmart, Burger King, and Purple Carrot.
  1. Exclusive Business Resources
  • Investor databases, funding sources, and media contacts to help brands secure capital and exposure.
  • Access to insider knowledge on plant-based industry trends, regulatory changes, and best practices.
  1. Premium Event & Trade Show Opportunities
  • Complimentary and discounted tickets to VEGPRENEUR-hosted events.
  • Exclusive discounts on booths at major industry trade shows, helping brands gain visibility.
  1. Personalized Strategic Support
  • Quarterly strategy calls with the VEGPRENEUR team to help tackle business challenges.
  • Ongoing guidance from a community of founders, investors, and industry veterans.
  1. A Private Community for Real-Time Collaboration
  • Access to an exclusive WhatsApp group where members can connect, ask questions, and share insights in real time.

 

Who Should Join? 

This program is designed for anyone actively shaping the future of plant-based business:

  • Plant-Based Brands & Startups – Gain strategic connections and resources to scale faster. 
  • Investors – Discover emerging plant-based companies and stay ahead of industry trends. 
  • Service Providers – Connect with plant-based brands looking for marketing, PR, and manufacturing support. 
  • Industry Professionals – Attend VEGPRENEUR events for free and stay engaged in the plant-based movement. 

 

Why This Matters for the Future of the Plant-Based Industry 

With retail and foodservice buyers seeking innovative plant-based products, and investors looking for high-potential brands, VEGPRENEUR’s new platform is bridging the gap between those who create and those who buy.  The plant-based food industry needs strong networks, expert mentorship, and real-time collaboration to continue its growth and mainstream adoption. This membership program is setting the stage for the next wave of category-leading brands.

If you’re serious about scaling a plant-based business, now is the time to plug into this global network.

Join the VEGPRENEUR Membership Today 

Click here to learn more and sign up. 

Veganuary 2025 Breaks Records and Inspires Global Expansion 

Written by Benjamin Davis on . Posted in Foodservice, Global Marketplace.

Veganuary has once again proven to be a driving force in shifting food choices worldwide, with a record-breaking 25.8 million participants taking the pledge to eat plant-based this January. Now in its 11th year, the campaign has grown into a global movement, inspiring policy changes, restaurant innovations, and new product launches across multiple industries. 

And the momentum doesn’t stop here. This March, China will launch its own monthlong plant-based challenge—V-March—marking a major step forward for plant-based eating in one of the world’s most influential food markets. 

 

Why Veganuary’s Growth Matters for the Plant-Based Industry 

The success of Veganuary 2025 is a clear indicator of shifting consumer demand and an expanding marketplace for plant-based products. More than just an individual challenge, Veganuary has become an annual catalyst for food industry innovation, with participation spanning multiple sectors: 

  • Restaurants & Foodservice: Over 50 restaurants in New York City alone introduced special Veganuary menus, showcasing new and improved plant-based dishes.
  • Retail & Brands: Major companies like Lidl GB launched 28 new meat-free products, while plant-based brands like Squeaky Bean and Cauldron Foods introduced innovative tofu offerings.
  • Corporate Engagement: More than 40 employers across industries like media, education, and solar energy took part in the Veganuary Workplace Challenge, integrating plant-based options into corporate food programs.
  • Policy Support: The City of West Hollywood officially promoted Veganuary, with Mayor Chelsea Lee Byers issuing a formal proclamation encouraging businesses and residents to participate. 

These developments demonstrate the mainstream adoption of plant-based eating—not just among individual consumers but also within corporations, city governments, and multinational food companies. 

“While there is some debate over the health aspects of plant-based meat, the environmental benefits of plant-based protein are undeniable, and this is what is drawing more and more people to choosing plant-based foods as part of their effort to reduce their climate impact.”
– Toni Vernelli, Head of Policy and Communications, Veganuary 

 

The China Expansion: V-March Takes the Concept Further 

Veganuary’s influence is now expanding into new regions and cultural contexts, with the China Vegan Society launching Mangchun Sanyue (V-March)—a monthlong plant-based challenge tailored to the Chinese calendar. 

The timing is strategic: Lunar New Year, which falls between late January and early February, is not an ideal period for dietary changes. By shifting the challenge to March, V-March aligns with a time when Chinese consumers may be more open to experimenting with plant-based foods. 

  • Over 50 businesses in China have already committed to launching or promoting plant-based products for the campaign, with more expected to join.
  • Government-backed alternative protein initiatives are gaining momentum in China, including the establishment of Beijing’s first cultivated meat and fermented protein R&D center.
  • A 2024 survey found that when Chinese consumers are informed about the benefits of plant-based eating, 98% say they plan to eat more plant-based foods. 

“China boasts extraordinary plant-centered culinary traditions. We have more reasons than ever to celebrate those traditions amid all the health, ecological, and ethical crises we are struggling with today.”
– Jian Yi, Founder & CEO, China Vegan Society 

 

What This Means for the Future of the Global Food System 

With each passing year, Veganuary cements itself as more than just a temporary diet shift—it’s a powerful force driving long-term change in the food industry. The campaign’s expansion into China and its continued corporate, retail, and policy engagement signal a broader shift toward plant-based eating on a global scale. 

For brands, retailers, and foodservice providers, this is an opportunity to capitalize on growing consumer demand: 

  • Long-Term Behavior Change: Six months after Veganuary 2024, 27% of participants remained fully vegan, while 54% reduced their meat and dairy consumption by half.
  • Retail Innovation: Companies that embrace Veganuary as a product launch moment are seeing sustained demand beyond January.
  • Foodservice Expansion: As more restaurants introduce plant-based menu items, plant-based cuisine is becoming a year-round staple rather than a seasonal experiment. 

With alternative proteins rising in China, plant-based food options growing across global retailers, and policies supporting plant-forward initiatives, the plant-based movement is no longer a trend—it’s an integral part of the future of food. 

V-March: Veganuary’s New Sister Campaign Expands the Plant-Based Movement in China 

Written by Benjamin Davis on . Posted in Global Marketplace.

The global success of Veganuary continues to gain momentum, and now it’s taking a strategic step into China with the launch of V-March (Mangchun Sanyue, 茻春三月). This new campaign, developed by China Vegan Society with the support of Veganuary’s global team, will run throughout March 2025, introducing the plant-based challenge to a market with deep plant-based culinary traditions and massive growth potential. 

With over 50 businesses in China already committed to participating, V-March will serve as a major catalyst for plant-based growth in both China and broader Asian markets. 

 

Why China? Why March? 

Veganuary, which encourages people to try a vegan diet for the month of January, has become a global phenomenon, with 25.8 million participants worldwide in 2025. However, launching it in China during January presents a unique challenge—the Lunar New Year often falls between late January and early February, a time when people gather for traditional, often meat-heavy, celebrations. 

Recognizing this, China Vegan Society created V-March as a better cultural fit, allowing plant-based exploration to take center stage after the holiday season. 

“China boasts extraordinary plant-centered culinary traditions. We have more reasons than ever to celebrate those traditions amid all the health, ecological, and ethical crises we are struggling with today.” 

– Jian Yi, Founder & CEO, China Vegan Society 

By launching in March, V-March aligns with a renewed focus on health, sustainability, and innovation—and the participation of major businesses in China suggests strong market interest in plant-based foods. 

The success of Veganuary has demonstrated that plant-based trials lead to long-term purchasing shifts. V-March is expected to drive similar consumer behavior in China, creating a key opportunity for retailers and foodservice operators looking to expand their plant-based offerings. 

 

What This Means for the Global Plant-Based Movement 

V-March is more than just an extension of Veganuary—it’s an indicator of plant-based eating’s global adaptability. While the concept of a month-long vegan challenge started in the UK, its success across 20+ countries proves that localized, culturally relevant adaptations are key to driving plant-based growth. 

“As people become more aware of the incredible impact our food choices have on the health of our planet, attitudes towards plant-based eating are changing everywhere.” 

– Toni Vernelli, Head of Communications, Veganuary 

With China’s growing plant-based sector and businesses eager to participate, V-March has the potential to drive real market shifts. Buyers should watch closely—this could be the start of a major expansion in plant-based product demand in Asia and beyond. 

Industry Beat: Darn You, Impossible Foods! 

Written by Benjamin Davis on . Posted in Manufacturing, Products, The Industry Beat.

by Benjamin Davis, Content Chair, Plant Based World Expo

Let me start by saying this is a rave review of Impossible Foods. But I have a bone to pick with them. (Or should I say, a soy protein isolate to pick?) 

For months, I’ve been committed to eating a fully whole-food, plant-based diet. I start every day with a giant kale salad—you know, the kind packed with colorful veggies, cranberries, cashew nutritional yeast parm and smothered with a creamy homemade tahini dressing. Oh, and don’t forget those rosemary seasoned almonds from Trader Joes! 

But then Impossible sent me a package of their latest plant-based meats—and suddenly, my kale salad is looking a little… optional. 

Impossible Is Making It Impossible to Eat Only Kale 

Inside this beautifully branded box of temptation, I found: 

Ground beef – Looks, cooks, and browns like the real thing. Impossible claims it’s “for people who love meat,” and frankly, I feel attacked.
Hot dogs – Perfectly juicy, instantly bringing me back to cherished days at the ballpark or on the golf course where, as my Dad calls them, “Dogarithms” were the standard cuisine.
Lion King-shaped nuggets – Nostalgia in a crispy, golden shell. (Yes, I am an adult. Yes, I still dipped them in way too much sauce.)
Spicy chicken patties – Crunchy on the outside, tender on the inside, and just the right level of heat.
Savory breakfast sausage patties – A rich, meaty start to the day. That’s the real takeaway here: balance. Even the most committed whole-food plant-based eaters can make room for a little indulgence, especially when the flavors work together. Impossible sausage + sautéed kale = a breakfast that satisfies both cravings and conscience. 

and last but certainly not least…

Corn dogs – The ultimate state fair throwback. As soon as I took a nibble, I knew my whole-food plant-based streak was over. 

Each bite reminded me why Impossible has earned its place as the leader in plant-based meats. The textures? On point. The flavors? Deeply satisfying. The ability to make me question my life choices? Unmatched. 

 

Why Impossible Is Winning the Plant-Based Meat Game 

The reason these products are so disruptive (to my kale agenda and to the industry) is because they nail the key factors that drive repeat purchases: 

They taste amazing. People don’t want “good for plant-based”—they want good, period. Impossible delivers.
They cook like the real thing. Ground beef that browns properly? Chicken patties that crisp up just right? This matters.
They’re fun. The Lion King nuggets alone deserve their own award for inner child excitement. FACT: You do not need to be 8 years old to enjoy a safari animal-shaped crispy nugget, I promise!
They target meat eaters. Impossible isn’t catering to the already converted—they’re making products that omnivores will actually enjoy, and purchase, again and again. 

That’s why retailers, restaurants, and foodservice buyers should pay close attention. While the plant-based category has faced challenges, brands like Impossible are proving that the right product can bring customers back for more. 

So, to Impossible Foods: Darn you. You’ve made it Impossible for me to stick to my kale-and-lentils plan. But more importantly… thank you. Because sometimes, even the most plant-pure among us just want an undeniably savory sausage patty or a chomp of crispy, spicy, nostalgia-fueled perfection. 

Now if you’ll excuse me, I have a half-eaten salad to abandon and a corn dog to finish.

Plant Based World Joins the Emerald Family: A Catalyst for Industry Growth 

Written by Benjamin Davis on . Posted in Event Spotlights, Global Marketplace, Industry updates, Plant Based World Europe, Plant Based World North America.

In a landmark development for the global plant-based food industry, Emerald Expositions, a leading media and trade show company, has acquired Plant Based World Expo (PBW). This acquisition signals a new era for PBW, bringing increased resources, an expanded reach, and a long-term growth strategy that aligns with the accelerating momentum of the plant-based sector. 

For Benjamin Davis, Content Chair for Plant Based World, this moment represents the culmination of a vision that began in 2018. “When we first wrote the business plan for Plant Based World Expo, we set out to create a platform that could serve as a hub for the entire plant-based food industry—a place where innovation, collaboration, and inspiration could thrive,” Davis shares.  

Jonathan Morley, General Manager of Plant Based World added to these sentiments, “Our ability to support the growth of the industry is now elevated through Emerald’s acquisition. It validates the industry and ensures PBW will have the resources it needs to continue leading the charge for years to come.” 

 

An Opportunity for All Industry Stakeholders 

Plant Based World has quickly established itself as the premier event for the plant-based food sector on two continents, connecting foodservice and retail buyers, manufacturers, investors, and service providers in an ecosystem that drives innovation and collaboration. The partnership with Emerald amplifies these efforts by tapping into the company’s vast expertise in managing large-scale trade shows and expanding global networks. 

Gannon Brousseau, Executive Vice President of Emerald’s Food Group, emphasized the strategic importance of adding PBW to the company’s portfolio. “Plant Based World represents a high-growth, high-potential area that is more than just a trend- it’s an exciting new frontier” Brousseau states. “Emerald is committed to investing in industries that shape a more sustainable, healthful, and innovative future, and Plant Based World aligns perfectly with that mission. We’re excited to work with the PBW team to help the industry reach new heights.” 

A Future-Forward Vision 

Emerald’s acquisition comes at a time when the plant-based industry is experiencing unprecedented growth. With the global plant-based food market projected to reach $113.05 billion by 2031, the opportunity for expansion is clear. The plant-based category is no longer niche—it is reshaping food systems, driven by consumer demand for sustainability, health, and ethical eating. 

What’s Next for PBW? 

With Plant Based World Expo North America scheduled for September 24-25, 2025 in New York City and Plant Based World Expo Europe set for November 11-12, 2025 in London, the events are poised to showcase their most dynamic iterations yet. From groundbreaking product launches and hosted buyer meetings to thought-provoking panel discussions, attendees can expect an elevated experience that reflects the growing importance of plant-based innovation in the food industry. 

As Davis aptly puts it, “This is just the beginning. With Emerald’s backing, Plant Based World is not only growing; it’s becoming an enduring force for positive change in our global food system.” 

Beyond B Corp: How Plant-Based Brands Can Build Real Accountability with Consumers 

Written by Benjamin Davis on . Posted in Industry updates, Manufacturing.

The plant-based food movement is built on values—sustainability, ethics, and transparency—which is why so many brands pursue third-party certifications to validate their commitments. But what happens when a once-respected certification loses credibility? 

This week, Dr. Bronner’s, the highest-scoring B Corp in the world, announced it will not renew its certification, citing concerns that B Lab has failed to protect the integrity of the standard by allowing large corporations with questionable supply chains to obtain certification. 

“Despite our multi-year effort urging B Lab to strengthen its standards, they have allowed the subsidiaries of multinational companies—that have histories of socially & environmentally destructive practices in their supply chains—to obtain the certification & use it to greenwash their branding.”
– Dr. Bronner’s, LinkedIn Announcement 

For plant-based brands, this is a wake-up call. If one of the most mission-driven companies in the world believes B Corp no longer guarantees true accountability, how can plant-based brands build trust with consumers in a more meaningful way? 

 

Building Brand Accountability Beyond Certifications 

Third-party certifications like B Corp, Non-GMO Verified, and Organic can be useful tools, but they are not substitutes for real transparency. The modern wave of conscious consumers—especially those choosing plant-based foods—are increasingly skeptical of corporate sustainability claims and want real proof, not just labels. 

Here’s how plant-based brands can demonstrate accountability without relying on B Corp: 

  1. Disclose Your Supply Chain with Radical Transparency
  • Show customers exactly where your ingredients come from. 
  • Share supplier partnerships, sourcing locations, and impact reports on your website and packaging. 
  • Utilize blockchain technology or QR codes to give real-time traceability to consumers. 

Example: Oatly publicly shares its sustainability impact, including water and land use, per liter of oat milk sold. 

 

  1. Commit to Real Audits & Public Reporting
  • Conduct third-party supply chain audits and publish the findings—even the challenges. 
  • Set specific, time-bound sustainability goals and report progress annually. 
  • Use verified regenerative or fair-trade certifications that require on-the-ground audits. 

Example: Alter Eco Chocolates shares in-depth impact reports on its supply chain, including carbon offsets and regenerative farming initiatives. 

 

  1. Engage Customers with Two-Way Accountability
  • Create a consumer advisory board to get real feedback on sustainability efforts. 
  • Open direct channels for customer inquiries on ethical sourcing, production, and impact. 
  • Encourage independent watchdogs to evaluate your claims. 

Example: Patagonia has an independent review board for its environmental impact statements. 

 

  1. Support Industry-Wide Change
  • Align with policy-driven initiatives to push for systemic reform in food production. 
  • Collaborate with NGOs and sustainability organizations instead of relying on certifications alone. 
  • Advocate for legislation that enforces stricter supply chain regulations. 

Example: The Plant Based Foods Association (PBFA) works with manufacturers to drive policy and advance legislation for the betterment of the industry. 

 

What This Means for Plant-Based Brands 

If Dr. Bronner’s is walking away from the B Corp certification, plant-based brands need to rethink what accountability looks like. Instead of checking a box, brands must prove their commitment through action, transparency, and direct consumer engagement. 

Your customers are paying attention—they want to support brands that are genuinely ethical, not just certified as such. Now is the time for plant-based companies to lead with authenticity and set a new standard for accountability in the food industry. 

ZEST: Harnessing Fungi, AI, and Collaboration for a Sustainable Food Future 

Written by Benjamin Davis on . Posted in Research, Technology.

The global food system is facing unprecedented challenges, from meeting the dietary needs of a growing population to mitigating the environmental impact of traditional protein production. Enter ZEST—a groundbreaking European initiative that combines fungal fermentation, artificial intelligence (AI), and cross-border collaboration to revolutionize the way we produce protein and address food system sustainability. 

Fungi: A Game-Changer in Protein Production 

Fungi have emerged as a promising solution for sustainable protein production. By fermenting on agricultural side streams, fungi offer a way to create high-value protein with significantly lower environmental costs than traditional meat production. 

Environmental Benefits: Compared to livestock farming, fungi fermentation uses far less water, generates fewer greenhouse gas emissions, and reduces land use.

Nutritional Advantages: Fungi are rich in protein, dietary fiber, and essential nutrients like vitamins D and B12.

Ethical and Religious Compatibility: Fungal protein production avoids ethical concerns associated with meat production and is free from religious dietary restrictions.

ZEST leverages these attributes by using fungi to upcycle agro-industrial byproducts into high-quality protein and potentially nutraceuticals, contributing to a circular economy. 

AI-Powered Innovation in Fungal Fermentation 

A unique aspect of ZEST is its integration of artificial intelligence to optimize the fungal fermentation process. AI-driven modeling is used to enhance the efficiency of fungi growth, ensuring that the fermentation system produces the highest possible yield of protein and nutrients.

Process Optimization: AI helps monitor and adjust fermentation conditions in real time, reducing resource consumption and maximizing output.

Cost Reduction: By streamlining operations, AI technology helps overcome the traditional cost barriers associated with biorefineries, making fungal protein production more competitive.

Scalable Solutions: AI’s ability to model and predict outcomes allows ZEST to develop scalable systems adaptable to different regions and resource streams. 

Collaboration Across Borders 

ZEST exemplifies the power of cross-border collaboration. With twelve partners across five European countries, the project unites expertise in biotechnology, food safety, AI, and industrial fermentation. Key players include the Danish Technological Institute, Tate & Lyle, and Nordzucker, along with research institutions and innovative SMEs.

This transnational effort ensures that solutions are developed with diverse inputs, addressing region-specific challenges while creating universally applicable technologies. 

From Sidestreams to Solutions 

The core mission of ZEST is to demonstrate a sustainable fermentation system that converts agricultural sidestreams into: 

High-quality fungal protein for food and feed. 

Nutraceuticals for health applications. 

Non-food byproducts that support circular bioeconomies. 

By turning waste into valuable resources, ZEST contributes to a more sustainable food production system while supporting EU policies like the Farm to Fork Strategy. 

ZEST is not just a scientific project; it’s a blueprint for the future of food. By addressing protein production, resource efficiency, and waste management, ZEST offers a scalable, sustainable model that can be replicated globally.

As ZEST progresses over the next four years, the insights and technologies it develops will shape the future of protein production. For those passionate about sustainability, biotechnology, and innovation, ZEST is a project to watch. 

Stay updated on ZEST’s journey by visiting their website.  

The UK’s Plant-Based Boom: What’s Driving Growth in the British Isles? 

Written by Benjamin Davis on . Posted in Global Marketplace, Government, Policy, Trends.

The United Kingdom has witnessed a significant surge in the adoption of plant-based diets, positioning itself as a leader in the global shift towards sustainable and health-conscious eating habits. This growth is propelled by a combination of evolving consumer preferences and supportive government policies. 

Consumer Demand and Market Expansion 

Recent data indicates that approximately 3-5% of the UK adult population identifies as vegan, a notable increase from 1% in 2016. This upward trend reflects a growing awareness of health, environmental, and ethical considerations associated with diet.  

The market for plant-based products has expanded correspondingly. Sales of meat-free products in the UK have grown by 40%, from £582 million in 2014 to an estimated £816 million in 2019, with projections exceeding £1.1 billion by 2024. Similarly, the plant-based milk alternatives market was valued at £260 million in 2019 and is expected to more than double to £565 million by 2025.  

Government Policy and Institutional Support 

Government initiatives have played a crucial role in fostering this dietary shift. The UK’s national innovation agency, Innovate UK, has invested up to £6.5 million in projects supporting the development of the plant-based protein sector, aiming to meet global consumer demands and create export opportunities.  

Additionally, organizations such as the Plant-Based Food Alliance UK have presented key requests to policymakers, emphasizing the promotion of plant-based foods in sustainable and healthy diets. These include developing a national action plan, updating dietary guidelines, and reforming food standards to align with sustainability goals.  

Health and Environmental Considerations 

The UK’s commitment to addressing climate change and public health challenges has further accelerated the plant-based movement. Reports highlight that food systems account for about a third of greenhouse gas emissions. Transitioning to plant-based diets is recognized as a viable strategy to reduce these emissions and promote health.  

Innovate UK is an organization working alongside governments to promote the emergence of plant-based innovation to keep up with this trend investing over £34 million to drive business growth and ensure the long-term resilience of UK food production. Their projects address a range of categories, including Alternative Proteins, Biofortified & Fortified Foods, Cultivated Meat, New/Novel Systems and Plant-Based Foods. This holistic approach ensures the development of both products and structures to evolve the food system in a healthy and sustainable direction. 

The UK’s plant-based boom is driven by a confluence of consumer demand, government support, and a collective shift towards sustainable living. As the market evolves, ongoing collaboration between industry stakeholders and policymakers will be essential to sustain and enhance this growth trajectory.  

Be sure to join us at Plant Based World Expo Europe in 2025 to witness the growth of the marketplace and taste the latest innovations for yourself.  

The Power of Pea Protein: Why It’s Leading the Charge in 2025 

Written by Benjamin Davis on . Posted in Ingredients, Trends.

Pea protein has emerged as a frontrunner in the global protein market. Its versatility, nutritional profile, and sustainable production have positioned it at the forefront of food innovation in 2025. 

Market Growth and Projections 

The global pea protein market has experienced significant growth, with its value reaching approximately USD 2.42 billion in 2024. Projections indicate that this market will continue to expand, reaching USD 7.13 billion by 2033, driven by a compound annual growth rate (CAGR) of 12.78% over the forecast period.  

Factors Driving Popularity 

Nutritional Benefits: Pea protein is rich in essential amino acids, making it a complete protein source suitable for various dietary needs.

Allergen-Friendly: Unlike soy, wheat or dairy proteins, pea protein is hypoallergenic, catering to consumers with specific dietary restrictions.

Sustainability: Pea cultivation has a lower environmental impact compared to animal farming, aligning with the increasing consumer demand for eco-friendly products.

Innovative Applications by Leading Companies 

Several companies have harnessed the potential of pea protein to develop innovative products: 

Puris: A key player in the pea protein industry, Puris is a family-owned business that began as a seed supplier for farmers and now integrates its products vertically across the entire supply chain. Puris supplies high-quality pea protein ingredients for various applications, including plant-based meats and beverages. AcreMade is Puris’s plant-based egg product, made entirely from their proprietary pea protein blend.  

Ripple Foods: Specializing in dairy alternatives, Ripple Foods utilizes pea protein to produce milk, yogurt, and other products that offer high protein content without the allergens associated with traditional dairy.  

Beyond Meat: A pioneer in plant-based meat alternatives, Beyond Meat utilizes pea protein as it’s main protein base to replicate the texture and taste of animal-based meats, appealing to both vegetarians and meat-eaters. 

Abbot’s Butcher: Abbot’s Butcher has one of the cleanest labels for a meat alternative, featuring little more than pea protein and spices. Offering SKUs such as ground beef, chorizo and seasoned chicken strips, this versatile protein is a great option for natural and conventional retailers to stock for allergy-sensitive customers. Abbott’s was the protein of choice for QSR giant Chipotle when they trialed their plant-based chorizo. 

 

With continuous advancements in food technology and a growing consumer base seeking sustainable and health-conscious options, pea protein is set to play a pivotal role in the future of food innovation.