Amid changing consumer preferences and continuously evolving food trends, how can brands develop genuinely exciting plant-based products that have staying power on shelves, during Veganuary and year-round? We explore.

Wagamama has launched two bold new dishes for Veganuary – Udonara and Tacomama – inspired by insight showing rising demand for global flavours.

Symplicty, a chef-founded plant-based brand with an established presence in foodservice, has entered UK retail with a new range exclusively in Waitrose.

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.