French government condemned for Decree banning 'meaty' plant-based food names

Another week has flown by in the world of alternative proteins and it’s been a bit of a roller-coaster this past seven days, with some good news, some bad news, and some news of the non-sensical variety.

So let’s start with the non-sensical. Lobbyists in France have finally got their way, with the government issuing a decree last week banning meaty terms on vegetarian products, suggesting they should be reserved for meat alone. The decision is in response to a long-standing complaint by the meat industry that terms such as 'vegetarian ham' or 'vegan sausage' were confusing for consumers. You’d have to be an idiot du village to be confused, surely?

There was a much more positive development in the forward-thinking country of Switzerland, where a Zurich-based food-tech company raised CHF 5 million to develop cell lines for cocoa and coffee, a more sustainable alternative to the conventionally produced versions that are tremendously resource-intensive.

Another forward-thinking country is Germany, so we were pleased to report on a collaboration between a mycelium specialist and a South Korean food manufacturer. Such partnerships are important steps toward a more sustainable and innovative food industry.

And let’s not forget about the health benefits for swapping out or at least reducing our meat intake. A study by researchers in the UK has found that substituting meat for Quorn could help to lower bad cholesterol at a rate comparable to what might be expected from more wholesale dietary changes.

Meanwhile, researchers in Denmark have not only succeeded in using blue-green algae as a surrogate mother for a new protein – they have even coaxed the microalgae to produce 'meat fiber-like' protein strands!

You see, not all countries in Europe are afraid to embrace alternatives. With nearly a quarter of France’s emissions stemming from food production and a staggering 80% of agriculture emissions attributed to raising livestock, you’d think Monsieur Attal and his friends would appreciate the need for cutting meat consumption in order for France to achieve its climate objectives and improve the health of its citizens. Obviously not.

And with 7.5 weeks until The Future of Protein Production Chicago, we’re getting to know the +75 speakers who will be on the agenda. Next up in the spotlight are Janet Helm, Founder of Food at the Helm Consultancy and Zoe Yu Tung Law, CEO & Co-founder of New Wave Biotech. Get your tickets for the conference here…

We’ll be back again next week with another fresh batch of breakthroughs and developments… Until then, here’s to a successful week for you all!

🍄 German biotech Infinite Roots collaborates with leading food manufacturer Pulmuone in South Korea

🍫 Zurich-based food tech, Food Brewer, closes seed round with over CHF 5 million to continue developing cocoa and coffee alternatives

🥩🌱 University of Copenhagen scientists use blue-green algae as a surrogate mother for 'meat-like' proteins

👩‍⚖️ ProVeg condemns French Government’s Decree banning 'meaty' plant-based food names