INTERVIEW FEED & ADDITIVE MAGAZINE September 2025 81 market around 2012. Many retailers are currently launching strategies to meet the demand from flexitarians. Vegans are too small a group, but flexitarians are different. An important issue for supermarkets is that meat products and alternative proteins cost roughly the same. However, consumers will probably want to know even more in future where the field beans for the substitute product come from, for example. If they then hear that it comes from China, they may no longer want to buy it. At the latest then the trade will react. Are there typical mistakes that farmers make when getting into alternative proteins? Poppe: Simply starting out without a clear business plan - because your neighbour is doing it, for example - is risky. A major stumbling block in Europe is the complex regulatory framework for placing new food raw materials on the market. Many raw materials that have long been used in other regions of the world require a so-called novel food authorisation in the EU. The key date here is 15 May 1997: Anything that has not been used as food to a relevant extent since then is considered ‘novel’ and may not be marketed without authorisation. It is important to check at an early stage whether EU authorisation has already been granted for the raw material in question or whether it still needs to be applied for. There are many exciting new seeds - focussing on protein content, drought resistance or root growth. But farmers can only invest successfully if they have the right environment, do their homework and continue to develop step by step. Do alternative proteins have long-term prospects in the EU? Prof. Hühn: When countries with predominantly agricultural regions say we don't want cell cultures, I think that's short-sighted. The number of people on the planet is increasing, the climate is changing and we need secure sources of food. With alternative proteins and a higher utilisation of plants directly by humans, we can close material cycles even without animal husbandry. Even if they will certainly not fulfil the market demand for protein on their own, there is no way around them. The original of this interview was prepared by Agnes Michel-Berger, a freelance author for DLG Newsroom, and can be found on the DLG website. About Professor Tilo Hühn Working at the ZHAW Zurich School of Life Sciences and Facility Management, Centre for Food Composition and Process Design, Professor Tilo Hühn, together with his team, ü researches information paths in order to realise functional solutions for the food world. His aim is to create the basis for the development of transformative food processes. Professor Hühn is also Chairman of the DLG Committee for New Feed & Food. About Simone Poppe The founder and managing director of NewFood Consulting GmbH, Simone Poppe provides support in finding partners, sourcing raw materials and setting up efficient production processes and combines her experience in management positions - including at the DMK Group and the PHW Group - with practical expertise as COO of a company for egg alternatives. She is also a mentor for start-ups in the new food sector and member of the DLG New Feed & Food Committee. Photo: FarmInsect
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