With alt-meat industry leaders moving away from imitation while tofu and tempeh sales are going strong, could this transition toward more ‘natural’ proteins be signalling the beginning of a new era?

Kraft Heinz’s Oscar Mayer brand has introduced a combined offering of both plant-based and traditional meat hot dog sausages, packaged together in one product without cross contamination.

The Better Meat Co (BMC) has secured $31 million in an oversubscribed Series A funding round to expand its patented mycoprotein fermentation technology to commercial scale.

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.

Nourish Ingredients has received ‘generally recognised as safe’ (GRAS) status from the Flavour and Extract Manufacturers Association (FEMA) for the use of its proprietary Mortierella alpina biomass (S11) as a flavouring in food.

Australian plant-based food group V2Food has formed a strategic partnership with global food science company Ajinomoto, and has also recently acquired US vegan chicken brand Daring Foods.

Beyond Meat is continuing its efforts to reduce operating costs following challenging Q2 2025 financial results, revealing a 19.6% decrease in net revenues year-over-year.

Juicy Marbles has expanded its partnership with Austrian food-tech company Revo Foods, launching a second co-branded seafood alternative product – Kinda Salmon.

With recent research showing that young men are increasing their consumption of meat, Hubbub CEO Alex Robinson explores how the plant-based food and beverage industry can appeal to this demographic.