A new report from The Vegan Society, unveiled today (2 January 2026) for Veganuary, offers insights into how vegan diets are shaping global culture and F&B industry innovation.

Plant-based food group LiveKindly Collective has partnered with Tindle Foods to manufacture and distribute the brand’s products across foodservice and online channels in the US, Germany and UK.

Oatly has launched Oatly Baristamatic, a newly developed oat drink created specifically for automated coffee machines.

Veggiecus, a German producer of plant-based protein blends, has expanded into frozen, ready-to-use meat alternatives, designed for easy use in foodservice or as private label products.

Furniture maker IKEA has added a new Falafel Balls option to its restaurant menus in the US, aligning with a broader shift toward more veg-forward options.

A new peer-reviewed study has highlighted the potential of almond, cashew, hazelnut and walnut milks to enhance both the nutritional profile and sensory appeal of coffee beverages.

US dairy alternatives brand Tofutti has partnered with vegan restaurant group Greens and Grains to launch a new plant-based tzatziki...

Quorn’s foodservice division, QuornPro, has unveiled Kitchen Kings: a new vegan and gluten-free range designed to remove complexities for chefs in commercial kitchens.

Beyond Meat has launched its new Beyond Steak Filet, made from mycelium, faba protein and avocado oil, through a number of foodservice partnerships in the US.