PLMA 2025: Fungi Food taps mushrooms and sunflower protein for allergen-free vegan concepts

Thomas Neuburger, CEO and founder of Fungi Food, talked to us about leveraging mushrooms’ umami taste and texture to create vegan concepts that mimic meat and appeal to both meat eaters and flexitarians. The protein in these...

PLMA 2025: Raisio eyes healthy snacking trends with oat-based concepts

Ilkka Ojansivu, sales director, spoke with us at PLMA about Raisio’s oat-based food solutions, highlighting oats’ natural thickening and stabilizing benefits in biscuits, bars, instant oatmeals, and dairy- or gluten-free...

PLMA 2025: Trata blends tradition and innovation with high protein ready-to-eat smoked tuna

Greek seafood brand Trata showcased its naturally smoked tuna range with lentils, quinoa, and chickpeas. Chief operating officer Antonis Tzikas told us its seafood range in pouches goes beyond canned seafood and aims to tap the...

PLMA 2025: Mö Foods taps oats for plant-based cheese substitutes

CEO Annamari Jukkola discussed the company’s cheese alternatives formulated using up to 70% oat-based ingredients, and how the Finland-based company fulfils clean label demands in the crowded vegan cheese market. She highlighted...

PLMA 2025: Algama Foods navigates unstable egg prices with microalgae-based bakery substitute

Laurence Labbe, head of sales and marketing, and Emilie Blaschyk, sales associate at Algama Foods, discussed the company’s plant-based egg substitute made from microalgae, which aims to address the high cost and unstable supply...

PLMA 2025: Döhler talks functionality in beverage innovation to unlock “soft drinks of the future”

Döhler’s Oliver Hoffmann, head of Market Segment Retail & e-Commerce, gave us a lowdown on the company’s beverage portfolio at PLMA, highlighting protein-enriched, plant-based drinks and non-alcoholic beverages mimicking...