Newsletters
Here you find our latest newsletters. Feel free to read them and get inspired with the latest plant-based innovations and trends.
Market Outlook Q1 2026 – from trend to action
Based on the trends that Innova Market Insights presents as characteristic for 2026, Schouten Europe shows examples of product launches within the meat substitute category for each trend in its latest Market Outlook.
Schouten Europe introduces three new falafel varieties
Schouten Europe introduces three new falafel varieties that respond to the growing demand for plant-based products with a distinct identity. With Falafel Harissa, Falafel Green Pea & Mint and Falafel Beetroot, the family-owned company from Giessen adds pronounced flavours and colour to its existing range.
Schouten Europe introduces innovative new plant-based tuna
Schouten Europe lanceert deze maand een nieuwe plantaardige Schouten Europe is launching a new plant-based tuna this month. The product features improved taste and texture and is ideal for salads, wraps, pizzas and ready meals. The tuna is ready to use and offers a responsible alternative to traditional tuna.. Het product heeft een verbeterde smaak en textuur en is ideaal voor salades, wraps, pizza’s en kant-en-klaarmaaltijden. De tonijn is direct klaar voor gebruik en een verantwoord alternatief voor traditionele tonijn.
Schouten Europe unveils new plant-based sausage featuring innovative fat replacer
Schouten Europe launches a new plant-based sausage this month. It contains an innovative animal fat replacer that, according to the producer, offers “unique juiciness.” The sausage will be available across the retail, out-of-home, and food industry channels.
Unveiling groundbreaking plant-based innovations at Anuga 2025
Looking for the latest developments in the field of plant-based products? Be sure not to miss Schouten Europe’s booth at Anuga 2025 in Cologne. The North Brabant-based family company will be showcasing its newest innovations to business professionals from around the world during this trade fair.
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Schouten Europe launches Taste of the World Burgers
Three global flavours, one plant-based concept. The Mexican, Italian and Thai burgers offer a surprising alternative to traditional meat substitutes. Made with vegetables, rich in flavour and with a unique identity. Read more and discover the full story behind these innovative burgers.
A look inside the R&D kitchen: How we improve plant-based products
How do you make plant-based products even tastier, healthier and more sustainable? At Schouten, the Optimisation Team does this every day. Ruben Molenaar offers a behind-the-scenes look at R&D and shows how customer feedback, kitchen trials and innovation come together in the best plant-based products.
Schouten’s Sea Bites in the spotlight at PLMA 2025
Schouten presents its Sea Bites at PLMA 2025. This innovative plant-based fish snack has been selected for the prestigious New Product Expo. Visitors can taste the Sea Bites at the Schouten stand in Hall 7, stand D26. A unique snack with character – rich in protein and omega-3, fish-free but full of flavor.
Schouten Europe launches two innovative plant-based snacks: Power Bites and Sea Bites
After years of growth, the meat and fish alternatives market has stagnated. Time for innovation! Schouten Europe launches two groundbreaking snacks that elevate plant-based food. Discover how Power Bites and Sea Bites are revitalizing the category.
Tempeh today launches ‘Tempeh for education’ project
Tempeh today, in partnership with The Freedom Project India and supported by the Netherlands Enterprise Agency (RVO), is proud to announce the launch of the Tempeh for Education (MFU) Project.” This impactful initiative aims to combat child labor and foster social and economic empowerment for women in vulnerable communities through decentralized tempeh
production.
Vegan diets can contain more UPFs on average – but this might not be a problem.
For most people living in industrialised societies, it’s difficult to avoid ultra-processed foods altogether. My cereal is ultra-processed. So is the whiskey in my cabinet, the hot sauce in my fridge and the crisps in my backpack. The term “ultra-processed” is poorly understood and inconsistently used, even sometimes by scientists.