British snack brand Popcorn Kitchen has expanded its portfolio with a new savoury line, Crunch Corn, available now in three flavours. Made from Peruvian Choclo giant corn, the snacks aim to deliver a ‘satisfying crunch’ and innovative, premium alternative to the smaller, commonly used sweet corn kernels in savoury corn snack products. The HFSS-compliant treats are rich in fibre and debut in three flavour varieties, Sea Salt, Salt & Vinegar and Spicy Chilli, available in 100g sharing bags and 30g snack bags. The team said these Mediterranean-inspired snacks provide an alternative to increasingly expensive premium nuts and seeds. Popcorn Kitchen’s founder, Louise Monk, said she was inspired to create the new range following a trip to the Seville Food Fair in Spain, in 2023. Here, she was introduced to seasoned, roasted giant corn kernels as a snack, and decided on Choclo giant corn as the perfect foundation for her own bold flavoured range. “We cooked up Crunch Corn because we wanted to create a more complete savoury treat for those underwhelmed by potato crisps and frustrated by spiralling costs of allergy-risking nuts and seeds,” Monk said. “As corn obsessives already well-versed in popcorn happiness, we felt now was the perfect moment to share new crunchy joy”.

M2 Ingredients, a vertically integrated functional mushroom grower based in California, US, is set to open its brand-new M2 Center of Innovation next month – an advanced R&D lab designed to accelerate functional mushroom product development. The purpose-built facility will bring together experienced functional mushroom R&D teams to support brands developing next-generation functional foods, beverages and supplements across formats including RTDs, ready-to-mix powders, gummies, shots, bars and more. It complements M2's existing 155,000-square-foot mushroom cultivation facility, located in Vista, California, opened in early 2025. The site operates around the clock to grow ten premium mushroom species, including turkey tail, lion's mane, cordyceps and reishi (pictured below). The centre’s full vertical integration with M2’s cultivation, processing and scientific research teams will enable the company to more easily address common formulation challenges surrounding functional mushroom product development. These include solubility, suspension, flavour pairing and sensory performance, to be addressed at the ingredient level. Jay Schmalz, R&D innovation manager at M2 Ingredients, will lead the centre with support from M2’s team of food scientists, formulation experts and researchers. The facility will formally open on 2 February 2026, available for active collaboration with food, beverage and supplement brand partners, with the goal of helping them more quickly and efficiently from product concept to market-ready innovation.  Jeff Rogers, CEO of M2 Ingredients, described the site’s inauguration as a “major step forward” for M2 and the broader functional mushroom industry. “Brands have historically had to choose between ingredient suppliers and true innovation partners,” he commented. “The M2 Center of Innovation eliminates trade-off by combining deep scientific rigour with real-world formulation and application expertise. This will be a powerful asset for our partner brands and a catalyst for faster, more confident innovation.” Chief science officer Julie Daoust said the centre was shaped by her own experience leading R&D and innovation teams on the consumer brand side earlier in her career. “This is the partner I always wished I had when I was responsible for bringing new products to market,” she explained. “The M2 Center of Innovation allows brands to innovate without having to build a full internal R&D infrastructure, while still delivering products that truly work.”

Plant-based meat alternatives brand La Vie has introduced what it claims is a category-first innovation in the UK: Vegan Salami Sticks, rolling out this month for Veganuary. The French brand, which specialises in developing plant-based alternatives to pork using a patented fat technology, launched the salami stick product in Waitrose and Ocado nationwide on 2 January 2026. This latest launch builds on La Vie’s existing bacon and ham alternative portfolio, expanding the brand’s presence in everyday snacking occasions. Available in two varieties, Classic and Spicy, the sticks are described as ‘juicy, meaty and full of flavour’. They are made from wheat, vegetable proteins, natural spices and fruit flavourings, formulated with a simple ingredients list and without artificial colours, flavours, preservatives and nitrates. The sticks are high in protein (34g per 100g) and offer a source of fibre. They also contain around 20% less saturated fat and 30% less salt than leading pork-based salami snack sticks, La Vie said, while delivering significantly fewer calories. Each 75g pouch contains six sticks, designed to offer a convenient, on-the-go protein hit for vegans, vegetarians, flexitarians and meat lovers alike. According to La Vie, the product portfolio generates 88% less CO2, uses 82% less water and requires 74% less land than conventional pork, responding to demand for more environmentally sustainable protein choices. Romain Jolivet, chief marketing officer at La Vie, said: “At La Vie, we’ve always believed that people don’t change what they eat because they’re told to, but because they want to. Changing a habit is far easier when the alternative feels just as indulgent, just as social and far more enjoyable.” He added: “With our Vegan Salami Sticks, we’re proving that when you truly win on taste, texture and health, the switch away from pork becomes effortless”.

Beyond Meat has appointed Tony Kalajian to the role of chief accounting officer and principal accounting officer, effective from 12 January 2026. Once Kalajian begins in the role, the alt-meat producer’s current chief financial officer, treasurer and interim principal accounting officer, Lubi Kutua, will no longer continue as interim principal accounting officer. Kutua will continue his duties as CFO and treasurer. Prior to joining Beyond Meat, Kalajian served as consulting chief financial officer at medical care company Quantem Healthcare from January 2024 to December 2025. His previous experience includes financial leadership roles at a number of health and biotechnology organisations, including interim CFO at immuno-oncology company Calidi Biotherapeutics and chief accounting officer at molecular diagnostics group Oncocyte. The appointment comes following a turbulent few years for Beyond, which has made a name for itself as one of the leading global players in the plant-based meat market since its establishment in 2009. The company, well-known for its range of hyper-realistic substitutes for beef, pork and chicken, has been implementing ongoing measures aimed at optimising its operations for cost efficiency over the last couple of years. In Beyond’s most recent financial results statement, CEO Ethan Brown said that while category headwinds and an accompanying softer top-line continued to weigh on the company’s current performance, it closed 2025 with “important transformation spadework underway, and genuine optimism and excitement” for the future.

Wagamama has launched two bold new dishes for Veganuary – Udonara and Tacomama – inspired by insight showing rising demand for global flavours. The UK foodservice chain, which specialises in pan-Asian cuisine, said it aims to ‘push the boundaries’ with its new offerings, inspired by popular dishes from Italy and Mexico. Both dishes are available nationwide from 5 January 2026, while stocks last. Available as a main dish, Udonara reimagines the classic Italian carbonara dish with a Japanese twist. The trend started in Japanese noodle bars and has generated buzz on TikTok in recent years, inspiring Wagamama to develop its own version. The Udonara features thick udon noodles coated in a rich and creamy sauce, topped with a crispy vegan bacon alternative, king oyster mushrooms and fresh coriander cress. On the side dishes menu, Wagamama has launched the Mexican-inspired Tacomama, built around a crispy open gyoza wrapper in place of a traditional taco shell. The ‘taco’ is topped with teriyaki mushrooms, Korean-style sweet potato mash, mixed leaves, vegan mayonnaise and pomegranate. Steve Mangleshot, global executive chef at Wagamama, said: “We wanted to take our fusion journey further, exploring bold flavours that surprise our guests and meet their evolving tastes. That’s why we’ve been developing these dishes over the last eight to ten months. They offer a playful and unexpected twist that’s perfect for all of our guests looking for something new and exciting this January.” These fusion offerings are the latest in a series of limited-time Veganuary specials developed by Wagamam in recent years, with previous options including the Lion’s Mane ‘Steak’ Bulgogi and Firecracker Chick’n Ramen .

Bactolife, a start-up based in Copenhagen, Denmark, has raised over €30 million in Series B funding to accelerate the commercialisation of its precision-fermented Binding Proteins innovation. The company describes its solution as a ‘revolutionary category of functional proteins’ that neutralises undesired metabolites and enhances gut resilience. This latest funding round was led by Cross Border Impact Ventures and EIFO (Danish Export and Investment Fund), alongside continued support from existing investors Novo Holdings and Athos. It will enable Bactolife to commercialise its ingredient for the food, feed and dietary supplement market, and execute its human study programme, aimed at transforming human and animal health for proactive health management. Supported by the investment, the start-up plans to launch its first Binding Protein products under the ingredient brand Helm in 2026, initially in the US. Bactolife plans to extend into Asia and Europe in the years that follow, aiming to make the technology accessible to women and children in low- and middle-income countries. Binding Proteins are milk-inspired proteins that can help to maintain balance in the gastrointestinal system. They are inspired by camelid immunoglobins, which are produced naturally by the Camelidae family of mammals (including camels, llamas and alpacas). Bactolife uses precision fermentation – a biotech method in which microorganisms are trained to produce certain targeted ingredients like animal-derived proteins, without the animal’s involvement – to produce and upscale the solution. Sebastian Søderberg, CEO of Bactolife, said: “This funding will enable us to clinically validate, scale and commercialise our Binding Proteins, taking Bactolife’s solutions to a broad audience. We are excited to welcome new investors to the Bactolife family and are deeply grateful to our existing investors, whose continued support reflects their confidence in our mission.” The company now plans to scale its manufacturing and supply operations to meet global demand with the support of investors, with a strong focus on functional food and beverages and nutritional supplements, alongside feed additives. Donna Parr, managing director at lead investor Cross Border Impact Ventures, commented: “Bactolife’s Binding Proteins have the potential to strengthen gut resilience for mothers and children in low- and middle-income countries by providing a scalable, food-grade solution that can be integrated into everyday nutrition”. She added: “This investment reflects our conviction that evidence-based technologies can reach massive high-growth markets, inclusive of people who need them most, and we look forward to partnering with Bactolife to accelerate clinical validation, scale manufacturing, and expand equitable access globally”.

Symplicty, a chef-founded plant-based brand with an established presence in foodservice, has entered UK retail with a new range exclusively in Waitrose. Now rolling out to 196 Waitrose stores, the three-strong range features three fermented vegetetable products: burgers, sausages and a plant-based ‘Nduja alternative. The products are all developed using the same approach used in restaurant kitchens. Established by chef Neil Rankin, with co-founders Alan and Mark Wogan, Symplicity aims to bring fermented vegetables into everyday cooking. It uses slow, natural lacto-fermentation – a traditional, time-honoured method – to build complexity and savoury depth of flavour from whole vegetables without relying on heavy processing. The new retail range, like the brand’s foodservice portfolio, reflects growing consumer preference for simpler, less processed foods. Each product is designed to be versatile and convenient. The burgers cook in under ten minutes, the sausages offer a pre-seasoned herby and savoury flavour, and the rich vegetable ‘Ndjuja comes in a spreadable format, enabling easy use across applications like pasta, pizza, cooking sauces and marinades. The range is high in gut-friendly ‘plant points,’ low in calories and saturated fat, and offers a good source of protein and fibre. Low-waste production means fermentation liquid is reused to create a vegetable stock, supporting the brand’s work toward near-zero waste. Rankin, chef, co-founder and creative director of Symplicity, commented: “Fermentation is how chefs can naturally build flavour. We use time, technique and vegetables to create ingredients with depth, without shortcuts. Bringing this approach from restaurant kitchens into home cooking felt like a natural next step.” The move into retail comes as Symplicity reports almost 20% year-on-year UK sales growth. The company first launched in restaurants in 2021, beginning at Indian restaurant Dishoom, and now supplies over 1,000 UK restaurants and caterers from independents to Michelin-starred chefs.

Danish industrial biotech company EvodiaBio has raised €6 million (DKK 45 million) in a funding round to accelerate expansion across European, North American and Asian markets, as well as to broaden applications of its fermentation-based aroma technology within the beverage sector. The round was led by US-based RA Capital Management’s Planetary Health Fund, with participation from new investors Wild Radicals and Francis Family Funds, alongside existing backers. This brings EvodiaBio’s total capital raised to DKK 150 million over the past three years. Founded to develop sustainable aroma molecules via fermentation, EvodiaBio has moved from lab-scale research to industrial production in just three years. The company produces yeast-derived natural monoterpenes – key volatile aroma compounds – using a platform it says is significantly more resource efficient than traditional extraction or chemical synthesis. EvodiaBio’s initial focus has been on the beer industry, where its technology is positioned as an alternative or supplement to hops to tackle crop issues due to climate volatility. According to the company, the platform allows brewers to achieve a consistent aroma profile while reducing dependence on agricultural inputs and supply chain risks. EvodiaBio’s CEO Camilla Kloss Fenneberg said: “Within just three and a half years, we have gone from a research project to industrial production with all necessary approvals and a profitable product. This investment allows us to accelerate global growth and build the foundation for expansion into new markets.” Kyle Teamey, managing partner at RA Capital, added: “The technology convincingly solves the challenge of producing natural aromas efficiently and sustainably at an industrial scale”. While brewing remains the primary commercial focus, EvodiaBio plans to expand its technology into adjacent categories, including other beverages, wine and the wider aroma and flavour industry. Asia has been identified as a priority growth region following expansion in Europe, the US and Canada. “Our ambition is to become a global leader in industrial biotech,” Fenneberg commented. “We see significant opportunities to apply our platform across multiple industries with a strong need for sustainable, scalable aroma solutions.”

UK-based tempeh brand Better Nature has expanded its range with the addition of a Peri Peri-flavoured variety, available in Tesco. The brand is targeting meat eaters with its latest launch, providing a plant-based alternative to the classic Peri Peri chicken dish. In a release announcing the launch, Better Nature noted that UK consumer appetite for Peri Peri is on the rise, indicated by restaurant chain Nando’s scaling up its operations. With this in mind, the plant-based brand aims to encourage a swap to tempeh, launching its latest offering alongside a ‘Give Chicken the Night Off’ marketing campaign. The new Peri Peri Tempeh offers 44g of protein per pack, a source of iron, and fibre and gut health benefits due to its fermented nature. It provides a minimally processed option that can be prepped and cooked like traditional chicken, suitable for serving with rice, wraps and stir fries. Elin Roberts, co-founder and CEO of Better Nature, said: “With Nando’s fuelling the UK’s appetite for Peri Peri, our new Peri Peri Tempeh is tapping into the chicken shop boom, targeting meat-eaters who want more from their mealtimes”. The launch coincides with a packaging redesign for the brand, which has a more natural look and feel. It also includes ‘three steps to prep’ on-pack instructions, and ‘supercharged protein’ messaging, tapping into the protein trend. Better Nature Peri Peri Tempeh is now rolling out in Tesco stores nationwide, priced at RRP £3.00 per 220g pack.

ADM has announced a three-year extension of its partnership with Bayer to support soybean farmers in Maharashtra, India. The initiative was launched in 2022, aiming to strengthen sustainable soybean farming practices in the region. It successfully reached 25,000 farmers by May 2025, achieving its targets and laying a strong foundation for scaling further. With the newly announced extension, the programme will now scale fourfold to 100,000 farmers and expand its coverage from 35,000 hectares to 200,000 hectares. It will cover seven districts in Maharashtra, adding Nanded, Parbhani, Hingoli and Solapur to its original footprint of Latur, Dharashiv (formerly Osmanabad) and Beed. The partnership draws from sustainability framework the ProTerra Foundation. It focuses on five key areas of supply chain sustainability: customised production management, tailored spray programmes that emphasise pre-harvest intervals and biodiversity protection, professional implementation guidance, detailed crop management documentation and collaborative post-harvest pest management expertise. ADM’s cluster agronomist team receives regular training on comprehensive crop cultivation practices, including nutrient and pest management schedules. This enables the company to guide farmers in implementing sustainable practices while safeguarding the economic viability of farming communities. Bayer, a life sciences and agricultural specialist, led extensive training programmes to strengthen farmers’ capacity in good agricultural practices, biodiversity and sustainability. Through model demonstration plots and large-scale outreach, the company has already engaged thousands of growers. ADM said it has leveraged its established network in India – which spans origination, oilseed processing, commodities training, and animal and human nutrition – to deepen support for farming communities. This includes on-the-ground engagement through its Krishi Vikas Kendras, a network of more than 50 crop development and procurement centres. Amrendra Mishra, managing director of Ag Services and Oilseeds and country manager for India at ADM, said: “Our extended partnership with Bayer reflects a long-term vision to safeguard food systems and foster a resilient future”. “By leveraging ADM’s market linkages and global resources, we aim to equip 100,000 farmers with the tools to strengthen economic resilience, enhance sustainable livelihoods and lead the future of Indian agriculture through practices that advance environmental and supply chain sustainability.”

Plant-based meat alternative brand Juicy Marbles has launched Umami Burger in the UK, a new high-protein patty made with a ‘whole-food-forward’ ingredients list. The brand describes its latest offering as the ‘ultimate veggie patty,’ aiming to provide the same versatility, appealing texture and nutrition as Juicy Marbles’ more meat-like whole cut range. It is made with ‘wholesome’ ingredients including quinoa, flax, miso, fermented Koji barley and seitan. A single 100g patty delivers 22g of plant protein, 5g of fat and 179 kcal. Designed for convenience and flexibility, the patty can be fried in five minutes, suitable for serving as a traditional burger as well as slicing into sandwiches, salads, wraps and bowls. According to Juicy Marbles, the product is rich in umami flavour but not overpowering and offers a ‘naturally tender yet springy’ bite. The team’s goal was to develop a product that ‘hit the sweet spot between classic veggie burgers and hyper-realistic cuts’. Luka Sinček, co-founder of Juicy Marbles, commented: “The problem comes when classic options like tofu, tempeh and bean burgers require a lot of prep to taste good or miss the mark on texture”. “What’s great about Umami Burger is it delivers a satisfying bite, lends itself to a huge variety of dishes with basically no prep, and sports a nutrient profile you can feel good about eating every day.” The plant-based meat alternatives industry has seen a surge in veg-forward innovation in the last year, with other ‘hyper-realistic’ alt-meat brands such as This, Beyond Meat and Moving Mountains diversifying their portfolios in 2025 to include more whole food-based and cleaner label options. This reflects the growing awareness of ultra-processed foods and consumer preferences for more ‘natural’ options. Despite this, appetite for the ‘ultra-meaty’ versions remains. Juicy Marbles’ Thick-Cut Filet steak alternative product exceeded sales expectations, selling out 86% of initial stock at Waitrose within four days of its launch in 2023 and later becoming Tesco’s fastest-selling plant-based meat in Tesco’s history. Launched just in time for Veganuary, Umami Burger – priced at £4.95 per two-pack of patties – can now be found in 225 Tesco stores across the UK, as well as via Tesco’s website.

The exciting new innovations launched onto the market in 2025 highlighted a number of key trends, including the rise of multifunctional nutrition products, cleaner label meat alternatives and global flavours. Read on to discover the top 15 new innovations our readers engaged with most in 2025. We can't wait to see what 2026 will bring! Wagamama's Firecracker Chick’n Ramen dish for Veganuary Wagamama, a British restaurant chain that serves Japanese cuisine, teamed up with food personality Alfie Steiner (known as Alfie Cooks) to create a plant-based Firecracker Chick’n Ramen dish for Veganuary. The limited-time dish featured a crispy vegan chicken alternative with smoky roasted aubergine and rice noodles, in a gochujang-spiced broth. Topped with sprouting broccoli, crispy chilli oil, spring onion, pickled red chillis, coriander and lime, the bowl was described by the chain as ‘bold yet comforting,’ designed to ‘set taste buds alight’. Read more here. Oatly's take on the matcha trend Oatly launched a new Matcha Latte Oat Drink into UK retail this summer, responding to the increased popularity of the trendy green tea with British consumers. Oatly said its flavour innovation has launched in response to changing behaviours surrounding cold drinks and coffee culture, tailored with the ‘matcha-curious’ in mind. The drink features the signature green matcha colour, with a sweet green tea taste and a hint of vanilla. It is made using Oatly’s signature oat milk base and finely ground Tencha matcha. Read more here. Oatly's hot cocoa drink for the festive season Oatly captured readers' attention yet again with the launch of a limited-edition hot cocoa oat milk product in the US ahead of the festive season. According to the brand, the drink is ‘chocolatey and creamy,’ made from glyphosate-residue-free oats. It is certified gluten-free and non-GMO as well as plant-based, and contains vitamins A, D, B12 and beta-glucans (the soluble fibre in oats). It launched into the chilled aisle, designed to be heated up and served warm at home. Read more here. This' first expansion into whole food-based products UK plant-based brand This hit the headlines this spring when it unveiled its brand-new product line, This Is Super Superfood, made with fava bean protein, seeds and vegetables. The brand is best-known for its range of hyper-realistic meat alternatives, such as This Isn’t Chicken. However, alongside shifting consumer preferences for natural, whole food-based products and cleaner labels, it has broadened its offering to include the new This Is Super Superfood range, described as its most ‘deliciously nutritious and versatile’ product line to date. Among the range's first launches was ‘Super Block,’ a high-protein plant-based block claimed to contain 30% more protein than a typical tofu block of the same weight. Read more here. Violife's lentil-based coffee creamers In January, Flora Food Group’s Violife brand expanded its line-up of dairy alternatives with a new lentil-based coffee creamer range. Violife Supreme Coffee Creamers feature what the brand describes as a ‘breakthrough’ lentil protein formula, designed to deliver the smooth and rich texture offered by traditional dairy-based creamer products. According to Violife, the new creamers stay perfectly blended with no separation or curdling. They are available in three flavours: Tempting Vanilla, Seductive Caramel and Boldy Original. Read more here. Minor Figures' entry into the functional drink space Minor Figures launched Hyper Oat, a new range of oat drinks aimed at redefining consumer expectations within the functional beverage market, this spring. The range features four unique flavours – Berry, Matcha, Turmeric and Mango – each crafted with ingredients such as adaptogens and nootropics. This emphasis on health aligns with current consumer trends, as many seek products that offer both enjoyment and wellness benefits. Read more here. Aldi Switzerland's mycoprotein chicken fillet alternative Aldi Switzerland launched a new chicken fillet alternative made with naturally fermented mycoprotein from Libre Foods, the B2B food ingredient unit of Swiss food producer Planetary, in July. The MyVay Gourmet Filet product is minimally processed, containing just four natural ingredients and offering a good source of protein and fibre while being low in saturated fats. The fillet launched under Aldi’s MyVay brand, available in 242 stores across Switzerland since 7 July at recommended retail price parity with chicken fillet. Read more here. Eat Just's Just Meat plant-based chicken alternative Eat Just, the maker of the mung bean-based Just Egg alternative product, recently announced the launch of its new chicken alternative in Texas, US. Just Meat contains 18g of protein per serving – more protein per ounce than a conventional chicken thigh – and no cholesterol. It aims to overcome the quality barrier to plant-based chicken adoption, with 2025’s Taste of the Industry report highlighting the need for improvement when it comes to taste and texture of plant-based meat alternative products. Read more here. Kraft Heinz Not Company's chipotle mayo and mac and cheese cups This June, The Kraft Heinz Not Company – the plant-based joint venture of Kraft Heinz and NotCo – unveiled two new products, NotMayo Chipotle Squeeze and Kraft NotMac & Cheese Cups. The NotMayo Chipotle Squeeze responds to the rise in popularity of spicy condiments, with data showing that spicy flavours are outpacing regular mayonnaise growth. The product is made with plant-based ingredients including soya bean oil and chickpea flour, with added chipotle pepper purée. Meanwhile, the Kraft NotMac & Cheese Cups are a plant-based, microwaveable macaroni and cheese cup line created specifically for younger consumers seeking vegan convenience. The vegan alternative to cheese sauce contains coconut oil and fava bean protein, and is claimed to deliver the same creamy taste as classic and familiar Kraft Easy Mac while providing a dairy-free option. Read more here. Bosh's ready meal and pizza range Plant-based food brand Bosh launched eight new ready meal products, including two pizzas, into Tesco stores across the UK this October. The new range is designed to deliver flavour and nutrition to consumers, with each dish offering a good source of plant protein. It includes options such as Margherita Sourdough Pizza, Creamy No-Duja Pasta, Creamy Mac & Greens and more. The products are inspired by recipes from the co-founders’ social media channels, where thousands of free recipes are already available to their 3.5 million followers. Read more here. Oatly and Nespresso's oat coffee capsules At the beginning of the year, Swedish oat milk company Oatly teamed up with Nestlé-owned coffee giant Nespresso, to launch a limited-edition line of oat milk coffee capsules internationally. The capsules, made exclusively for Nespresso Vertuo coffee machines, contain a ‘creamy, biscuity and indulgent’ blend of roasted and ground coffee beans crafted specifically for Oatly’s Barista Edition oat drink. In a statement announcing the launch, the brands said the blend displays strong cereal and sweet aromatics, complemented by a smooth texture, low bitterness and light body. Read more here. Bio&Me's protein and fibre bars for women UK gut-friendly food brand Bio&Me launched Daily Boost Fibre + Protein bars in October, specially developed to appeal to female consumers. The brand said the bars address an unmet need for snacks that combine protein and fibre while offering a ‘less male-oriented alternative’ to many protein bars currently on the market. Each of Bio&Me’s 40g bars provides 9g of protein and ten diverse plant-based ingredients, including wholegrain oats, dates, pumpkin seeds, carrots and extra virgin olive oil. They are launching in two varieties: blueberry and cocoa. Read more here. Impossible Foods' bite-sized steak alternative This spring, Impossible Foods added a new innovation to its meat alternatives portfolio, Steak Bites – the brand’s first steak alternative product in the US. The product offers a convenient pack of pre-seasoned, pre-cooked bite-sized steak alternative pieces, flavoured with a savoury blend of herbs and spices. Impossible’s soya-based bites contain 21g of plant protein per serving, also offering a source of fibre, iron and B vitamins. They also contain zero cholesterol and 80% less saturated fat compared to animal-based steak, according to the brand. Read more here. Beyond Meat's 'blank canvas' offering Beyond Meat generated a buzz this summer when it teased the launch of a new innovation, Beyond Ground. Rather than imitating beef, pork or poultry specifically, the ambiguous offering is described as ‘Simply Beyond’ – with a neutral flavour serving as a ‘blank canvas’ for consumers to season as they see fit. The product will also be available in three pre-seasoned varieties: Tuscan Tomato, Chipotle Pineapple and Korean BBQ. It offers 27g of protein, 4g of fibre and 140 kcal per serving, and is made with just four ingredients, designed to address rising demand for alternative protein products with cleaner labels and enhanced nutritional profiles. Read more here. UnButter's shea-based butter alternative UnButter, a Canadian vegan butter brand, aimed to provide a disruptive new innovation for the plant-based category with the launch of its shea-based, allergen-free product. Brand founder Vivian Villa believes the product has potential to appeal to all consumers due to its taste, as well as being free from common allergens and high in healthy fats. It brings shea – a fat extracted from the nuts of the shea tree, commonly used in hair and skin care products due to its hydrating properties – to the dairy alternative category in what is claimed to be a market-first. In September, it made its debut in Ontario, Canada, launching in three flavour varieties: Lighty Salted, Salted, and Herb + Garlic. Read more here.