Alternative Proteine

2021-02-01

Interview with Raffael Wohlgensinger, Co-Founder & CEO, LegenDairy Foods

Raffael Wohlgensinger is co-founder and CEO of LegenDairy Foods, a Berlin-based startup that produces a different kind of milk alternative: The company produces milk based on milk proteins. It's a real alternative for those who avoid milk but miss the typical dairy taste that previous alternatives like soy or almond milk can't match.
We asked Raffael Wohlgensinger a few questions about his product.

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2021-02-01

Commentary: The Acceptance of Alternative Proteins, by Thomas Vogelsang, Managing Director, National Association of the German Meat Industry e.V.

We ask stakeholders from industry, associations and politics: "What impact do you think the Corona pandemic has and had on the development and customer acceptance of alternative proteins, and what is your stance on this?"

In this issue, we ask Thomas Vogelsang, managing director of the German Meat Products Industry Association, for his assessment.
He says that the market for alternative proteins in Germany is developing very dynamically, even if the share of these products in the overall market is still small. Whether plant-based food, in vitro meat or insects will be successful as a basis for meat substitute products in the long term, on the other hand, remains to be seen. In Europe at least, the processes are still largely unknown, and people are rather skeptical about this technology.

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2020-12-09

Commentary: The acceptance of alternative proteins, by Dr. André Vielstädte, Head of Corporate Communications at Tönnies

We ask stakeholders from industry, associations and politics: "What do you think the corona pandemic has and has had on the development and customer acceptance of alternative proteins, and what is your position on this?

This time Dr. André Vielstädte, Head of Corporate Communications at Tönnies, comments on the current situation. He is taking up the cudgels for animal protein as a component of human nutrition. At the same time, Tönnies sees the trend towards alternative products and is positioning itself in this market with meat replacement products through its subsidiary "Zur Mühlen".

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2020-10-14

Commentary: The acceptance of alternative proteins, by Verena Jungbluth Editor-in-Chief | Head of Veganism at the German Animal Welfare Association

We ask stakeholders from industry, associations and politics: "What do you think the corona pandemic has and has had on the development and customer acceptance of alternative proteins and what is your attitude towards it?

Today Verena Jungbluth editor-in-chief and head of the devision Veganismus at the German Animal Welfare Association. She says: As we live today, we cannot do it further and pleads for a social contract regarding the way we will shape agriculture in the future. Particularly, if it concerns animals. Alternative proteins play a major role here.

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2020-09-01

Commentary: The acceptance of alternative proteins

We continue with our series: "What do you think the corona pandemic has and has had on the development and customer acceptance of alternative proteins and what is your attitude towards it?

This time, Dr. Markus Weck will speak. He is Chief Executive Officer of Kulinaria Deutschland. The industry association is a merger of the Association of the Vinegar and Mustard Industry, the Federal Association of the German Delicatessen Industry and the Association of the Soup Industry. Products from the "alternative proteins" and "milk substitutes" segments are represented in these associations. 

His credo: Meat substitutes have conquered a firm place on the shelves of supermarkets and in consumers' pantry cupboards. He also reports on a current study on the motivation of food purchases, which the Rheingold Institute conducted on behalf of Kulinaria Deutschland. Health, safety and hygiene determine consumer behavior.

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2020-07-02

Commentary: "What do you think the Corona pandemic has and has had on the development and customer acceptance of alternative proteins and what is your attitude towards it?"

A mega boost for alternative proteins through Corona? No, because crises make people more conservative - and involuntarily meatless

"Whether experiences of crisis make people more courageous? That would be a bold thesis, and probably also an unhistorical one. You make conservative. You can see it in the approval rates for parties. People leave parties like the AfD on the side of the road and vote bourgeois."

With this introduction, in this issue of our newsletter, Jan Grossarth takes the floor on alternative prteine. He is a book author and management and communications consultant with his company Goldfeder. During his time as editor at the Frankfurter Allgemeine Zeitung, he was already concerned with the topics of nutrition and food production.

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2020-06-01

Boom in alternative proteins

These are incredible figures, as reported by the Good Food Institute (GFI) in its latest report dated 13 May 2020: 930 million US dollars were invested in alternative protein companies in the first quarter of 2020 alone. This means that the first quarter of 2020 has already cracked the industry's successful previous year: in 2019, the companies were able to win 824 million US dollars for the development of their alternative protein products.

Picture: Heura Foods

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2020-03-02

"Why does your topic need to be in the public eye?"

Prof. Stefan Pelzer is our speaker at the Global Food Summit 2020 in Munich. We asked him: "Why does your topic need to be in the public eye?"

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2020-01-27

Global Food Summit: Protein and natural antibiotics from lobster shells

Lobsters, shrimps, crabs - their meat is considered a delicacy by many people. But during preparation, residues remain - the hard, indigestible shells. Worldwide, between six and ten million tons of this waste are produced every year. Waste? Not at all. Rather, it is a valuable raw material that is still largely unused.

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2020-01-15

Ferming instead of farming - nutrition without agriculture and livestock

You cannot live on air - every child knows that. You can, says Dr. Pasi Vainikka. Together with Dr. Juha-Pekka Pitkänen, Vainikka heads the Finnish start-up Solar Foods Ltd. in Helsinki, which was founded in 2017.

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2019-09-03

Innovation: Cheese out of the laboratory

The Berlin company Legendairy Foods can grow protein in a pertrical dish and would like to use it to make cheese and other dairy products. The special charm of this process is that the product can be modified at will, not only in terms of flavour or texture, but also in terms of compatibility with allergy sufferers.

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2018-10-24

Interview with Mark Post, Chief Scientific Officer at Mosa Meat

In December, the fourth international conference "Cultured Meat" will take place in Maastricht, the Netherlands. The Global Food Summit interviewed Mark Post, Chief Scientific Officer of Mosa Meat, on his assessment of clean meat.

Image by Mosa Meat

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2018-10-08

Interview with Peter Wesjohann, CEO of the PHW Group

A study conducted by the Justus Liebig University in Gießen on behalf of the Heinz Lohmann Foundation and published in July 2018 revealed that, overall, Germany remains an attractive location for agricultural and food sector enterprises. During the period from June to October 2017, the institute carried out three rounds of surveys, amounting to a total of 234 interviews with experts from the following four industries: baking, brewing, dairy, and poultry.

Image by Timo Lutz Werbefotografie

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