Carlsberg Britvic-owned Plenish has expanded into the flavoured milk alternatives category to launch its new Dark Cocoa and Sea Salt Almond Drink, launched via Ocado. Available now at an RRP of £2.50, the drink combines ‘rich dark cocoa depth with soft almond nuttiness and a velvety-smooth finish’. According to data cited by the company, the growing flavoured milk alternatives market is now worth £19.2 million, and is growing by 12% year-on-year ahead of the unflavoured market. Additionally, the brand noted that research found 23% of UK consumers are aiming to reduce their sugar consumption. The new drink responds to this demand, promoted as offering 30% less sugar compared with most UK chocolate plant-based beverages. It is also made without the use of oils, additives and artificial ingredients, like the rest of Plenish’s range. The cocoa beans have been sourced in partnership with Tony’s Open Chain, with a farmer-first approach centred around human rights and environmental protection. Tony’s Open Chain works with cocoa operatives in Ghana and Côte d'Ivoire, aiming to address structural inequality and poverty in these communities while building more equitable relationships with farmers. Russell Goldman, managing director of breakthrough brands at Carlsberg Britvic, said: “We know today’s consumers are increasingly looking for ways to enjoy their favourite treats while also maintaining their health goals. That’s why we wanted to take our first step into flavoured m*lks and create a product that on great taste whilst staying true to our minimal ingredient promise”. He added: “We’re proud to partner with Tony’s Open Chain to offer consumers something genuinely delicious that’s also thoughtfully made”. This is the second brand-new product innovation from Plenish within the last month as the brand continues to offer its take on some of the beverage category’s biggest current nutrition and taste trends. Addressing demand for clean-label, functional and high-protein options, the brand introduced its new Protein Oat Drink earlier this month, offering 10g of protein per serving while retaining Plenish’s artificial additive-free status.

As the quest to develop more environmentally sustainable alternatives to plastic food and beverage packaging presses on, manufacturers and researchers are persevering in the face of the biggest hurdle: achieving strong performance and functionality. With such stringent requirements to meet around ensuring food-grade packaging materials are fit for purpose, The Plant Base spoke to the experts about the path toward a planet-friendly packaging future. Around the world, governments and businesses are increasingly pouring efforts into plastic reduction initiatives and eco-friendly design across the packaging landscape, in line with regulatory requirements and increased environmental awareness among both consumers and industry. On the consumer end, people are becoming more savvy – particularly within the plant based food and beverage category, where many consumers’ purchasing choices are influenced by the desire to shrink their environmental footprint. This is prompting manufacturers and brands to rethink their packaging strategies. “Brands are no longer looking solely for functional packaging, but also for solutions that communicate their sustainability values and create a positive consumer experience,” said Ferran Berga, UK director at packaging company Alzamora Group. “There is growing demand for fibre-based materials, recyclable cartons, mono-material structures, and solutions designed to facilitate material separation and improve the actual recyclability of packaging. We are also seeing a clear focus on eco-design, optimising structures to reduce material usage without compromising strength, functionality or product protection.” Enhancing fibre-based packaging Fibre-based packaging, made from renewable and biodegradable plant fibre materials, is benefitting from significant attention and investment due to its potential as a more sustainable plastic alternative in many applications. Industry players are striving to address its key performance limitations, aiming to pave the way for more widespread adoption in previously unachievable food and beverage product applications, thanks to innovation in eco-design, barrier technologies and coating materials. Cardboard is an example – though traditionally used as secondary packaging, Alzamora’s Berga noted its rising use as a plastic alternative in increasingly technical applications. “Cardboard can now perform functions that were traditionally reserved for plastic: protecting, preserving, grouping, facilitating transport and enhancing product presentation,” he told The Plant Base. “This evolution also reflects a shift in the design approach. Plastic is no longer considered the default solution – instead, more projects are conceived from the outset with a fibre-based mindset.” Image: © Metsä Board Riku Talja, development manager at paperboard specialist Metsä Board, observed a growing number of new barrier materials and suppliers entering the market in recent years, resulting in a “steady flow” of new packaging solution launches. The company recently collaborated with fellow packaging group Metpack to develop hot cups using the Metsä Board Natural FSB foodservice board, together with Metpack’s home-compostable Ezycompost barrier coating. “This coating makes the end product home-compostable (certified by TÜV and BPI), recyclable in the paper stream, microwaveable and free of persistent microplastics,” Talja noted. The product was showcased at the Interpack 2026 trade show, where the company reported “strong interest” from attendees. Beyond foodservice, fibre-based solutions are increasingly serving sustainable packaging needs in the challenging chilled and frozen foods categories – such as fibre-based trays for meat and plant-based meat analogues, and high-barrier paper solutions for dairy and alt-dairy. One example is Bluemorph, an ‘ultra-high barrier’ paper solution developed by Germany based packaging start-up One.Five. This year, the solution has been adopted by vegan cheese manufacturer Vanozza for the packaging of its plant-based hard cheese alternative ‘Old Italian’ – previously packaged in non-recyclable pouches made from paper-plastic composite material. Claire Gusko, co-founder of One.Five, said Bluemorph is especially suited to the needs of “sensitive” products like grated cheese. “On the one hand, the product needs to be protected from the external environment to maintain its freshness but it also requires a stable environment to ensure things like aroma or moisture don’t escape,” she explained. Image: © One.Five “Bluemorph has a high paper content, which is essential when looking at material circularity and conformity with the new [EU] Packaging and Packaging Waste Regulation (PPWR). The functional coatings create an extremely effective barrier, but they do not negatively impact the repulpability of the packaging material.” The solution is recyclable and sortable in standard European infrastructure, qualifying for collection in countries where paper-based materials are picked up kerbside. Additionally, Gusko emphasised its suitability for existing filling lines, despite many traditional lines being built and calibrated “for the unique strengths of plastic”. “Other paper solutions are known to get damaged during the filling process, which leads to barrier deterioration and less protection for the product. Our data shows that Bluemorph can maintain this barrier even though the material has gone through the stresses and frictions of a high-speed packing line,” she said. “It is evidence that paper-based packaging can finally perform on par with its plastic predecessors.” Looking to nature A wide range of plant-based materials are being assessed for their potential in providing greener plastic alternatives for food and beverage packaging. Xampla, a University of Cambridge spin-out based in the UK, recently received $14 million in funding to support the replacement of more than 10 billion units of single-use plastic with its Morro materials over the next five years. This includes plastic linings found in takeaway boxes, coffee cups and sachets. The compostable, biodegradable Morro materials offer a natural polymer alternative made from regenerative and natural plant protein feedstocks, including peas, rapeseed and sunflower. They can also be used as edible replacements for packaging single-serve food products like sweets and soups. Image: © Xampla Another burgeoning area of interest is cassava-based solutions. The root vegetable – native to South America and now widely cultivated across many tropical regions including Africa and Asia – has been the focus of several recent sustainable packaging initiatives, including a research project from the University of the South Pacific (USP), Fiji. Led by associate professor David Rohindra, the USP team developed an edible and biodegradable food coating made from cassava starch. With promising applications in fresh produce, the coating is designed to extend the shelf life of tropical fruits like mangoes by accelerating the drying process and deterring fruit fly infestation. “Cassava starch is an ideal choice for biodegradable food packaging films because it is reliably available year-round as a perennial crop, requires minimal agricultural inputs, and has a high starch content of 25-35%, ensuring efficient use of resources,” Rohindra told The Plant Base. “After gelatinisation, cassava starch forms viscous pastes that easily mix with other hydrophilic compounds, allowing the production of flexible, durable and water-resistant composite films suitable for packaging applications.” The researchers mixed cassava starch with water to create solutions with concentrations of 0.1%, 0.3% and 0.5%. These were gelatinised by heating at 75°C with continuous stirring, followed by the addition of acetic acid, Rohindra explained. 1.5ml of clove essential oil was then added to the mix, acting as a natural antibacterial and flavouring agent. The prepared solution was used for coating and, once dried, formed a bioplastic film. “As a biodegradable packaging material, it offers a suitable alternative to plastic wrappers for food packaging, such as takeout containers,” said Rohindra. Elsewhere, in Nigeria, a start-up named White Gold is also exploring the benefits of cassava-based packaging materials. Taiwo Akinbami Okeyedun, the company’s founder, explained the inspiration behind the company’s journey into the cassava packaging space: “Collaborative findings by United Nations Industrial Development Organization (UNIDO) and Federal Ministry of Environment in 2021 showed that in 2040, most cities in Nigeria would be unliveable because of plastic disposal on agricultural lands and in water bodies.” “Cassava-based packaging serves two utmost purposes – compostability and biodegradability… It takes three months to decompose in a natural environment…without need for recycling in any way.” The company’s packaging solutions are suitable across a range of food applications including bakery and confectionery, beverages and fresh produce. “Many starch-based sources such as corn and potato starches have been used for various biodegradable plastics; cassava has been found to be the cheapest starch source in sub-tropical and tropical regions,” Okeyedun explained. Driving momentum Despite promising potential, both Okeyedun and Rohindra acknowledged the scale-up challenges around taking their technologies from lab-scale to mass production. Raw material supply inconsistency and optimising formulations for specific applications, like rigid or flexible films, are challenging on a larger scale, Okeyedun said, noting that the company is seeking funders that “understand our ecosystem and are very patient with us”. Rohindra agreed: “Translating laboratory processes to an industrial scale requires specialised technical knowledge and sufficient financial funding. As scientists, we found that attracting investors to support the transition from development to market launch has been a critical hurdle in achieving commercial viability.” The USP team is now working on improving the water retention property of its cassava starch-based coating so it can be adapted for broader packaging applications across diverse frozen food categories. Collaboration across the value chain will be key to advancing plant-based packaging solutions, with Metsä Board’s Talja emphasising the important roles of research institutes and packaging producers. “The strong level of collaboration across the value chain, combined with a steady flow of new fibre-based packaging solution launches, indicates continued momentum in the coming years,” he concluded. “This will drive further innovation in materials and technologies, enabling fibre-based packaging to expand into increasingly demanding applications while supporting the transition towards more sustainable packaging systems.”

German ingredients manufacturer Crespel & Deiters has launched two new high-protein crisp ingredients for functional food applications: Lory IsoCrisp Fava Protein and Lory IsoCrisp Wheat Protein. The new solutions aim to meet growing demand for high-protein solutions as manufacturers across snacking, confectionery and active nutrition work to formulate on-trend, functional high-protein products with sensory appeal. According to the company, both ingredients deliver a ‘satisfying crunch’ and are ideal for bites, clustered and layered formats due to their extruded, stable texture and consistent particle size. Lory IsoCrisp Fava Protein is made from the fava bean and delivers 50.5g of protein per 100g. The round crisp is 12mm in diameter and is well-suited to chocolate-coated crunchy balls or bite-sized confectionery. Its smooth surface is designed to enable a fine, even coating, supporting cost-effective formulation and a calorie-reduced nutritional profile in final products. Lory IsoCrisp Wheat Protein provides 65.4g of protein per 100g and has a smaller, 4mm diameter that gives it a fine, homogenous crunch. The solution offers a wheat-based, plant-derived alternative to complement the existing range of milk- and whey-based crisps, which could support manufacturers who are currently navigating challenging rising milk protein prices. It can be used across a wide range of applications, from protein bars and porridge to cereals, muesli and confectionery. Both are designed for easy integration into existing recipes, providing a more flexible and efficient route to market for manufacturers. Philipp Deiters, CSO of food at Crespel & Deiters, said: “With the new Lory IsoCrisp Fava and Wheat Protein crisps, we are expanding our portfolio with solutions that combine plant-based and wheat-based protein sources with real functional value for production”. “It gives manufacturers a highly flexible tool to adapt their products to market demand quickly and without complication. And with our broad technical know-how, we support that process all the way through, from concept to market readiness.”

A cross-sector coalition of 60 organisations across the Netherlands’ agri-food system is calling on the government to develop an Action Plan for More Plant-Based Food and a government fund of €65 million, to support the promotion of plant-forward diets and food production. Inspired by Denmark’s similar successful initiative, the proposed project would actively promote the production and consumption of plant-based foods, aiming to advance the protein transition. The True Animal Protein Price (TAPP) Coalition presented the proposal on 10 September at Nieuwspoort in The Hague to members of the Dutch House of Representatives, Joris Lohman (Christian Democratic Appeal) and Anne-Marijke Podt (Democrats 66). TAPP Coalition signatories – which include organisations such as Oatly, ProVeg, Schouten Europe, DutchSoy, Farm Dairy, Foodvalley, The Vegetarian Butcher Collective, Green Protein Alliance and more – have requested that the government develops an Action Plan that will help enhance the resilience of the food supply chain, stimulating innovation and creating jobs while also contributing to lower healthcare costs and significantly reduced environmental impact. The 60 organisations span businesses, retailers, producer organisations, trade associations, NGOs, educational institutions and foodservice organisations. The signatories noted that the plan would support the Dutch government’s target that by 2030, at least 50% of protein consumption should come from plant-based sources. The signatories propose five pillars as a central framework for the plan: Stimulating demand and improving the food environment Strengthening cultivation through support for farmers and supply chain collaboration Using public procurement as a lever, including serving more plant-based meals in canteens and public institutions Research and innovation (developing new products and solving challenges) Export, branding and internationalisation, enhancing opportunities in international trade A Plant-Based Acceleration Fund with an annual budget of €65 million would support he stimulation of the entire value chain, TAPP coalition members said, recommending that one-third of the fund be earmarked specifically for organic plant-based production. Jeroom Remmers, director of the TAPP Coalition, said: “The Netherlands is already a global leader in agriculture, food innovation and the development of plant-based proteins. With an public investment of €65 million per year, we can further build on this strong foundation, capitalise on new economic opportunities and mobilise the entire value chain.” For the launch of this call to action, Hanne Winter (Danish Vegetarian Association and member of EU Plant-Based Diplomacy) and Rasmus Prehn (former Danish Minister of Agriculture and current CEO of Organic Denmark) travelled to The Hague to share lessons learned from the launch of the Danish Action Plan for Plant-Based Foods. “I am both proud and pleased to see such strong interest in the Danish Action Plan for Plant-Based Foods,” Prehn said. “Combined with the €170 million Plant-Based Food Grant, it is driving change across the food system, from field to plate. The grant supports education for kitchen professionals and agricultural students, increases the use of legumes and organic food in public kitchens and private catering, and funds field trials and the development of new plant-based products.” Prehn noted that close cooperation with a broad range of stakeholders, including civil society, has been key to the Danish initiative’s success. “For example, we have worked closely with the Vegetarian Society of Denmark to establish a knowledge centre dedicated to plant-based organic food,” he added. “We are very pleased to share these experiences with plant-based and organic with our Dutch colleagues and contribute to the important discussion on how to accelerate the transition to a more sustainable food system.” TAPP Coalition’s first draft plan included a much bigger call for the government to make vegetables, fruit and other plant-based foods cheaper for consumers through 0% VAT or alternatives, and to provide healthy free lunches at primary schools – initiatives that would require around €900 million euros annually. The Danish government recently decided to reduce VAT on vegetables and fruit from 25% to 0%, starting in 2028. TAPP Coalition said it expects such steps from the Dutch government, suggesting this could be financed through a tax on meat.

The Danish government has published an ‘Action Plan for Plant-Based Foods’, aiming to strengthen sustainable food production in Denmark and beyond. The action plan embraces the entire plant-based value chain from farm to table, aiming to strengthen Denmark’s position in sustainable agriculture as well as inspire change from other countries around the world. Celebrated as a ‘world-first’, it was drawn up following a majority vote in the Danish Parliament, as an initiative of the 2021 ‘Agreement on the green transformation of Danish agriculture’. Denmark’s Food Minister, Jacob Jensen, launched the government’s new action plan at the Hotel and Restaurant School in Copenhagen last week, alongside the school’s director, Anne-Birgitte Agger, and stakeholders from the plant-based value chain. The plan outlines initiatives to strengthen the green transformation of the food and agricultural sector, created in dialogue with stakeholders in the field with the ambition of spreading healthy and climate-friendly food on Danish plates and beyond. Jensen stated: “There is no doubt that a more plant-rich diet – in line with the Official Dietary Guidelines – helps to reduce our climate footprint. We need the action plan that shows how we can support the entire plant-based value chain and thereby contribute to the necessary transition.” Plant-based foods have been identified as a future growth area within the action plan, which covers a broad range of plant-based foods including edible fungi, algae and beneficial microorganisms. Initiatives set out in the plan include funds and subsidy schemes, consulting for start-ups, development of plant-based further education and initiatives to attract investment and strengthen Danish plant-based exports. A market projection from the University of Copenhagen concluded that the sector for protein-rich plant-based foods can expect growth of between 4% and 11% annually until 2030 in Denmark and local markets, while production of fruit and vegetables will steadily increase. ProVeg International described the 40-page action plan as a milestone in food system transformation, praising its focus on the entire value chain from farm to fork. Jasmijn de Boo, the organisation’s CEO, said that she expects other EU countries to be emboldened by Denmark to publish their own strategies, particularly in the latter half of 2025 when Denmark will preside over the European Council. “The Danish Government has taken a huge step forward in the fight against climate change by publishing its Action Plan for Plant-Based Foods,” de Boo commented. She added: “It will accelerate the uptake of plant-based food in the public sector and support the agricultural sector to position itself for supplying alternative proteins to a growing plant-based market. The shift to alternative protein is as important as the shift to renewable energy as a solution to climate change.”

UK cooking sauce brand Potts has expanded its portfolio with a brand-new range of ‘air fryer pastes,’ designed to bring a convenience and flavour boost to home cooks. The brand said its latest expansion underlines its presence within the ‘culinary sweet spot’ between scratch cooking and convenience, responding to the growth in popularity of air fryers. It highlighted data finding that 65% of UK households now own an air fryer, with the UK having spent £18.3 billion on the appliances since 2007. Responding to this, the range features a collection of pastes inspired by global cuisines, with four out of five pastes being vegan-friendly (an additional Mexican variety contains honey). The plant-based options are: Japanese: Miso, Tamari & Ginger Teriyaki Flavour – Air Fryer & Grilling Paste South Indian: Chilli, Kerala Masalal Tandoori Flavour – Air Fryer & Grilling Paste Lebanese: Zaatar Spice Flavour – Air Fryer & Shawarma Paste Korean: Gochujang & Rice Wine Flavour – Air Fryer & BBQ Paste The pastes are designed to provide flavour intensity and layering, helping consumers to build in depth and complexity when cooking. Each product contains no artificial additives and is packaged in 100% recyclable aluminium tubes. Potts said the line-up is targeting everyone from time-poor families through to ‘accomplished home chefs and well-travelled foodies’. The pastes are launching into Morrisons stores at an RSP of £3 per 100g tube.

A new initiative – The PaperFlex Consortium – has launched today, comprising six global consumer goods companies, aiming to accelerate the development of responsibly designed paper-based alternatives to flexible plastic packaging. The consortium has been established by global charity Ellen MacArthur Foundation and environmental consultancy (Re)Set. It includes Colgate-Palmolive, Mars, Nestlé, PepsiCo, Procter & Gamble and Unilever as founding members, and is open for others to join. Flexible packaging, including sachets, wrappers and pouches, is the fastest-growing type of plastic packaging worldwide. Scaled solutions to recycle the material are not widely available currently, with small-format flexible plastic packaging identified as one of three key systemic barriers to tackling plastic waste in the Ellen MacArthur Foundation’s 2030 Plastics Agenda for Business. Markets where flexible packaging is widely used, and where a lack of collection and recycling systems could increase their likelihood of ending up in the environment, will be the key focus of the new initiative. The consortium aims to develop alternatives for these markets that are recyclable as collection systems improve, and biodegradable if they do end up in the environment. Its members now plan to fund and conduct collaborative trials in the coming years, covering innovations in areas such as biodegradable coatings and other technologies that offer product protection, shelf life and consumer usability. They will also aim to improve how paper-based materials perform on manufacturing lines. Joint R&D efforts are expected to help scale promising innovations faster and at a lower cost, though each participating member will continue to adopt its own packaging strategy independently. The announcement builds on the findings of a report published by the Ellen MacArthur Foundation earlier this year, endorsed by 48 businesses, NGOs, investors and academics. The report highlighted responsible paper-based alternatives as a promising part of a wider strategy to address flexible plastic waste in markets with greater waste management challenges, provided solutions meet six design criteria. These criteria include recyclability, biodegradability and responsible sourcing and production – critical in ensuring paper-based packaging does not create new problems in place of those it is aiming to solve. The consortium said its efforts will be pursued while continuing to ensure food safety, product quality, consumer protection and regulatory compliance, warning that change will not happen ‘overnight,’ but rather through interim steps intended to progress towards addressing the necessary criteria. Sander Defruyt, strategy lead for plastics at the Ellen MacArthur Foundation, said: “Responsible paper-based flexible packaging solutions don’t yet exist at the performance, scale and cost required. This consortium signals strong demand for them – and real ambition from six consumer goods companies to help scale them.” “We’re inviting other FMCG companies, innovators, suppliers and investors to get involved now – the faster we develop such solutions, the sooner they reach the markets that need them most.” Allison Lin, global VP of Healthy Planet and chief circulatory officer at Mars, commented: “The consortium challenges the traditional mindset of innovating on our own, demonstrating that partnership – structured with legal oversight, clear guardrails on permissible topics, and an independent third-party convenor – can accelerate the development of more sustainable packaging in ways that no single company could achieve alone.”

Califia Farms is broadening its US portfolio of dairy-free coffee creamers with two new coconut-based additions, launched at Whole Foods stores last week. The new additions are made with organic coconut milk and a formulation of simple, plant-based ingredients with no oils or gums. They are also USDA-certified organic. Vanilla Crème Coconut Coffee Creamer features what the brand describes as a ‘smooth, subtly sweet’ vanilla flavour, while Toasted Coconut features a ‘rich, nutty twist.’ Both can be enjoyed with hot coffee, iced coffee and matcha. These offerings mark Califia Farms’ continued expansion in flavoured coffee and café-inspired innovations, with the brand also recently debuting its Banana Crème Almond Milk Latte and Organic Banana Crème Almond Milk Coffee Creamer in the US market.

US-headquartered Hain Celestial has entered into an agreement to sell its international business to global private equity firm Aurelius, aiming to streamline its portfolio and create a more ‘focused’ North American business. The deal will see Aurelius take over Hain Celestial’s international business operations, and a wide-ranging portfolio of its international brands, for an estimated $323 million in cash. Net proceeds from the transaction are expected to be in the range of $305 million to $310 million, and will be used to reduce Hain Celestial’s debt once the deal closes. Brands sold to Aurelius under the agreement include the Ella’s Kitchen baby and children’s food brand, plant-based beverage brands Joya and Natumi, plant-based food brand Linda McCartney, and the Hartley’s jelly and New Covent Garden soup brands among others. Hain Celestial’s remaining portfolio of North American brands will include Celestial Seasonings, The Greek Gods, and Earth's Best Organic across its flagship categories of tea, yogurt and children’s foods respectively. The company said the agreement reflects its board’s continued work to advance its strategic review and pursue paths designed to maximise value for all stakeholders. It will continue focusing on simplifying its organisation and executive a plan to align its cost structure with the scale of the future North American business. In a media release, Hain Celestial said it has developed ‘detailed cost reduction plans’ and is ‘moving with urgency’ to deliver these actions. Last year, the company revealed plans to ‘aggressively’ streamline its portfolio as part of an ongoing turnaround plan after the company reported a net loss of $531 million in its fiscal year 2025 financial results. The sale of its North American snacks business – including Garden Veggie Snacks, Terra chips and Garden of Eatin snacks – to Canadian manufacturer Snackruptors followed in February 2026. Hain Celestial said the deal enabled it to focus on its more core North American categories and markets, with stronger margin and cash flow profiles to drive growth. This latest sale to Aurelius comes as Hain Celestial reports its fiscal year 2026 results, published yesterday (14 September 2026). The company reported net sales of $1.35 billion, down 13% year-over-year, but narrowed its losses to $305 million. Hain Celestial acknowledged that it remains in discussions with lenders regarding an amendment to its credit agreement to extend the maturity date beyond 22 December 2026, with the sale to Aurelius conditional upon the company securing this within 30 days of signing. Alison Lewis, CEO and president of Hain Celestial, said: “Completing the transaction announced today would advance our strategy to simplify our portfolio and enable us to focus our resources on further reducing the company’s debt”. “The resulting North American business would feature leading brands in attractive categories with a more streamlined operating model and greater focus on core growth opportunities.” Commenting on the financial results, Lewis described fiscal 2026 as a “pivotal year” fo the company, adding: “We simplified our portfolio, reduced debt, significantly improved free cash flow and exited the year with improving momentum across the business.” “Assuming we successfully complete the transaction announced today to sell our international business and that we reach an agreement with our lenders to extend of our December debt maturity, we would expect to become a more focused North American company with leading brands in attractive categories and a streamlined operating model.”

UK plant-based recipe kit start-up Grubby has launched a range of pizza recipe kits in collaboration with pizza brand Doughboys and Italian vegan cheese and charcuterie brand Casadai Foods. The pizzas showcase Casadai’s plant-based cubed mozzarella and Doughboys’ signature 9” Italian pizza base, made in Italy using 100% natural and locally sourced ingredients. Grubby’s latest collaboration aims to make plant-based eating feel ‘exciting and inclusive for everyone,’ using fresh ingredients and with recipes that are ready to eat at home within 20 minutes. The range includes: Cheesy Margarita Pizza with Pesto Drizzle & Rocket Salad: A classic margarita finished with Belazu green pesto and served with a rocket, shallot and tomato salad with balsamic dressing Cheesy Truffled Mushroom Pizza Bianco with Rocket: A white base pizza topped with chestnut mushrooms and cheese, finished with a drizzle of truffle oil and a rocket side salad BBQ Pulled Oyster Mushroom and Sweetcorn Pizza with Garlic & Herb Drizzle: A no-cheese option with a barbecue base, topped with pan-fried shredded oyster mushrooms and sweetcorn and finished with a garlic and herb sauce Fiery ‘Nduja & Black Olive Calabrese Pizza with Hot Agave: A spicy Belazu veduya and black olive pizza, finished with a chilli flake and agave drizzle, served with balsamic-dressed rocket salad Grubby’s founder, Martin Holden-White, said: “Our customers have been asking us to put pizzas on our menu for a while, and we completely agree that it’s a fantastic way to show how delicious and simple plant-based food can be – this series is a must if you love pizza”. The range is available now exclusively to Grubby recipe kit subscribers.

Swedish oat milk giant Oatly has published a new cross-industry report, calling on food manufacturers to take ‘greater leadership’ and lead with optimism in encouraging consumers to make sustainable food choices. The company interviewed 29 food industry leaders and conducted a survey of over 12,000 consumers as part of its annual impact review in 2026, aiming to understand how collective action can help remove barriers to sustainable consumer behaviour and support people in transitioning toward more plant-rich diets. The study revealed that most consumers want to make more sustainable choices, but will not do so at the expense of taste or cost. Based on the findings, Oatly’s key recommendations outlined in the report are: Leading with optimism as a strategy for success Food system experts reported high levels of optimism about the potential for meaningful change on future food sustainability, but this was not reflected among the general public. One-third of consumers surveyed said they worry about the future of the food system more than others. Oatly calls on the food industry to drive transformation through leading with ‘inspiration over fear’ and committing to sustained effort despite policy stalls. Focus on taste Food choices are still primarily driven by emotion and taste, despite consumers’ concerns about sustainability. The report found that the general public considers food manufacturers as ‘the most responsible’ for ensuring consumers make more healthy and sustainable choices. Investing in taste and texture improvements of plant-based foods, and making great-tasting foods that align with Planetary Health Diets while not positioned as ‘alternatives’ or back-up options, are noted by Oatly as a priority for producers. Tackle 'misinformation epidemic' Oatly’s report identified a ‘significant trust deficit’ among consumers, with the company referring to a ‘misinformation epidemic’ across the food industry. Its survey found that 72% of consumers believe food system decisions from manufacturers and policymakers are only ‘sometimes’ or ‘rarely’ based on science, suggesting a need for collaborative effort on educational initiatives and for food companies to ‘become the trusted signals amid the noise’. It calls for clear rules and accountability mechanisms for misleading nutrition and sustainability claims on digital platforms, similar to how greenwashing has been regulated on products in the EU through the Empowering Consumers for the Green Transition Directive. It also calls on policymakers to ground decisions in independent, science-based evidence that is insulated from short-term political pressure or vested interests. Making plant-rich options default The company suggests that making plant-rich options the default could lead to ‘a silent transition’ toward uptake of more plant-forward diets, with 38% of consumers saying that the best way to ensure sustainable choices are made is by making people proactively required to opt out of them. For example, procurement and meal programmes can be used to make plant-rich and nutritionally balanced meals aligned with the Planetary Health diet the default in schools and hospitals, Oatly points out, while foodservice providers could use placement, menu design and defaults to ‘make the healthier choice the easier one’. Address cost Over half of consumers surveyed (53%) named affordability and access as the biggest barriers to choosing more sustainable food options. Oatly said that a ‘more equitable food environment for plant-rich diets,’ from subsidies to taxation, is required to ‘level the playing field and shift norms.’ Oatly asks finance ministries and tax authorities to align VAT on plant-based drinks with the reduced rate applied to dairy, and redirect subsidy and school scheme support so that ‘lower-impact foods are not structurally disadvantaged’. The company also calls for reform of ‘outdated promotion schemes’ and labelling restrictions, support for farmers, producers and public institutions and shared risk through multi-year contracts and transparent pricing from retailers and companies. Caroline Reid, senior sustainability director at Oatly, said: “In a year marked by some of the clearest reminders yet of the impacts of climate change, it can be tempting to focus on what isn't working. But despair doesn't drive change. At a time when food systems account for over a third of global emissions (UN Food & Agriculture Organization), inaction simply isn't an option.” She added: “Our research highlights the potential for industry, policymakers, media and others to work together to create a food environment where the sustainable choice becomes the easy choice. The challenge is urgent, but the progress already being made gives us every reason to believe further change is possible.”

UK plant-based brand Symplicity has debuted its new Cranberry & Sage Roast at Waitrose stores, described as an indulgent centrepiece with ‘deep umami flavour’ built through slow fermentation. The product is made with cranberries, fragrant sage and crunchy seeds, developed by chef Niel Rankin, who built his name running ‘meat-focused’ restaurants in London. Rankin said years of ‘live-fire, whole-animal cooking’ left him convinced of our need to consume less meat, focusing on fermentation as ‘the flavour unlock needed to convince people to change their diets’. Like all of Symplicity’s products, the new roast centrepiece starts with slow fermentation to build ‘deep flavour complexity,’ lacto-fermenting vegetables using the same, centuries-old, traditional technique used to make kimchi. Mushrooms, onion and beetroot are slowly fermented then combined with butter beans, sweet cranberries and sage in the development of the product, finished with sunflower, pumpkin and flax seeds to add texture and bite. The finished product is described by the brand as ‘rich, deeply savouring and satisfying,’ with sweetness from the cranberries and a golden finish perfectly suited to seasonal Sunday lunch occasions and Christmas celebrations. Rankin commented: “Roasts are already predominantly vegetables, but the protein or centrepiece has always been a blind spot for professional cooks and home cooks. I’m not excited by dry nut roasts – and heavily processed mimics always feel to me like a bad imitation that, while clever, never quite hits the mark.” He added: “I believe in simple cooking, great ingredients and in fermentation, which gives vegetables the depth and richness you actually crave.” Each 150g serving of the ‘non-UPF’ roast contains 29g of protein, rivalling traditional meat roasts, alongside 9g of fibre. The roast also contains 11 ‘plant points’ – different varieties of plant-based ingredients – with plant diversity and minimal processed foods now widely recognised as supportive of a healthy gut microbiome. Symplicity Cranberry & Sage Roast is available in all Waitrose stores from 10 September 2026, priced at an RRP of £7.95 and launching with £6 as an introductory price per 300g pack.