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- Landmark Swiss court ruling backs ‘meat’ terms for plant-based products
Landmark Swiss court ruling backs ‘meat’ terms for plant-based products
Plus, Prefera Petfood acquires UK brand THE PACK, Norwegian scientists use kelp to cultivate lab-grown meat, ProVeg Incubator welcomes startups focused on AI-powered protein and precision-fermented dairy, and more!
This week, we lead with a significant legal development that could shape how plant-based meat is marketed across Europe. A recent ruling offers clarity on the use of terms like ‘chicken’ and ‘meat’ in food labeling – raising interesting questions about how language and regulation intersect in the alternative protein space.
Elsewhere, a new addition to the pet food market is shaking things up with a cultivated ingredient debuting in dog treats across Europe. Could this mark the start of a shift in how we feed our four-legged companions?
Across the Channel, a growing partnership is gaining momentum following regulatory headway and strong consumer curiosity around cultivated seafood. Is this the next category set for takeoff?
Meanwhile, researchers in Norway have turned to the sea in a bid to culture meat more sustainably – using kelp as a foundation. Could this marine-based approach offer scalability for future food systems?
Marketing matters too, as new data shows consumers are more drawn to familiar terms like ‘meat-free’ than detailed ingredient breakdowns when considering plant-based options. Are we overcomplicating our messaging?
On the innovation front, a new shake designed for active lifestyles aims to blend high protein with low environmental impact – keeping nutrition front and center while avoiding traditional resource-heavy production.
And finally, scientists in South Korea have developed a self-healing hydrogel to replicate the marbled texture of meat – bringing us closer to creating complex, structured cuts without animals.
Thanks for reading – and, as always, we hope these insights help spark ideas, collaborations, and conversations across our community. To stay ahead of the curve in the world of alternative protein production, you can follow us on LinkedIn for daily updates and breaking news. In the meantime, we hope you have another amazing week!
