Hippeas is expanding its better-for-you snacking portfolio with the launch of Protein Crunch, a new range of puffed snacks designed to meet growing consumer demand for high-protein, plant-based snacks with bold flavour and crunch. The new Protein Crunch line delivers 8g of plant-based protein per 1oz serving and is available in two flavours: Cheddar Vibrations and Pizza Party. Made with pea protein and avocado oil, the baked snacks contain 55% less fat than leading crunchy puff products, according to the company. The launch marks Hippeas’ latest move to strengthen its position in the rapidly evolving healthy snacking category, where protein-forward products continue to gain traction with mainstream consumers. Nick Marmet, VP of marketing at Hippeas, said: “We’re obsessed with peas and challenged ourselves to create a snack that delivers serious crunch and big flavour with double the protein of our original puffs. Protein Crunch is our answer: a next-generation puff that brings the texture people crave together with plant-based protein, all in a way only Hippeas can.” The launch follows a strong period of growth and innovation for the brand, including a refreshed visual identity, expanded puff flavour offerings and further development across its tortilla chip and pops portfolio. Hippeas said these initiatives are intended to reinforce its standing in modern snacking by delivering products that balance indulgence with health-conscious ingredients and sustainability credentials. Cheddar Vibrations is now available nationwide at Sprouts Farmers Market stores, while both Protein Crunch flavours are currently available through Amazon, TikTok Shop and the brand’s direct-to-consumer platform. Additional retail distribution, including Kroger stores, is expected later this summer. Founded around pea-based snacking, Hippeas products are certified vegan, gluten-free and Non-GMO Project Verified, with the company continuing to position pea protein as both a nutritional and environmentally conscious ingredient choice.

Unternehmensgruppe Theo Müller has announced plans to acquire Berief Food as the company accelerates its expansion in the fast-growing plant-based foods and beverages sector. The proposed deal, which remains subject to approval from competition authorities, is expected to significantly strengthen Müller’s capabilities in plant-based drinks and yogurt alternatives while broadening its private label offering. Based in Beckum, Germany, Berief has operated in the plant-based nutrition category for more than 40 years and employs around 350 people. The family-owned company manufactures a wide portfolio of products, including oat, almond and soya-based drinks, alongside tofu products. Müller said the acquisition would provide access to additional production capacity, technical expertise and an established product portfolio, supporting the group’s long-term growth ambitions in alternative dairy and plant-based nutrition. Stefan Müller, chairman of Unternehmensgruppe Theo Müller, said: "With Berief, we are gaining an experienced team and strong brand and production expertise in the plant-based food sector. This is an important strategic step with which we intend to complement our activities in this future-oriented market.” The transaction reflects continued consolidation across Europe’s plant-based sector, as major dairy and food groups look to diversify portfolios and capture growing consumer demand for alternative protein and dairy-free products. Until the transaction is completed, both companies will continue to operate independently.

UK-based food tech start-up Adamo Foods has secured funding as part of a €10 million European Union-backed project aimed at accelerating the commercialisation of next-generation whole-cut meat alternatives. The company announced it has been awarded funding through the Circular Bio-based Europe Joint Undertaking (CBE JU), under the EU’s Horizon Europe programme, to support the scale-up of its fungal fermentation platform for producing steak-like alternative proteins. The three-year initiative, known as MycoStruct, brings together a consortium of 12 food, biotech and research organisations from across Europe. Partners in the project include Bidfood Group, Bühler, TU Delft and Bio Base Europe, among others. Adamo Foods said the project will focus on two primary objectives: scaling production of its whole-cut alternative proteins and valorising food industry sidestreams into nutrient-rich protein ingredients. The funding comes at a pivotal moment for the plant-based category, which has experienced slowing growth across several European markets. Adamo is positioning itself within the premium “no-compromise” segment, targeting consumers seeking alternatives that closely replicate the taste, texture and nutritional profile of conventional meat. The company’s proprietary triple-patented fungal fermentation technology is designed to recreate the fibrous structure of animal muscle tissue while maintaining a simplified ingredient list. According to the company, its current mycelium steak formulation contains five natural ingredients, delivers higher protein quality than beef, contains added fibre and no cholesterol. Adamo also highlighted the sustainability credentials of its production model, claiming its mycelium steak generates 93% fewer greenhouse gas emissions than conventional beef production. The MycoStruct project has additionally received the European Commission’s STEP Seal, recognising innovations aligned with the bloc’s economic resilience and sustainability objectives. Pierre Dupuis, founder and CEO of Adamo Foods, said: “We’re not just creating another meat alternative; we’re building a scalable, circular bio-economy that proves delicious whole-cut steaks can be produced without the animal and affordably." Founded in 2021, Adamo Foods is developing whole-cut alternatives, including steak and chicken breast using fermentation-derived mycelium. The company is backed by climate and food-tech investors, including Future Planet Capital.

Go Raw has expanded into the cracker aisle with the launch of its new Snacking Crisps, a whole-seed cracker designed to highlight ingredient transparency and simplicity. The line-up debuts in four flavours: Sea Salt, Chili Crunch, Hot Honey, and Rosemary & Olive Oil. The Sea Salt variety is designed to highlight the base seed flavour, while Chili Crunch offers a spicier profile. Hot Honey combines sweetness and heat, and Rosemary & Olive Oil leans into a more herb-forward taste. All products in the range are USDA Organic, non-GMO project verified, certified gluten-free, vegan and made without common allergens. The crackers are produced using whole grains, including sprouted buckwheat, puffed amaranth, and puffed quinoa, alongside sprouted seeds intended to support digestibility and nutrient absorption. The US-based seed snack brand said the new line is made with organic sprouted seeds and whole grains that are visibly embedded in each crisp. The company describes the product as a light, crunchy cracker made without complex ingredient lists or hidden additives. Unlike traditional crackers, Go Raw’s Snacking Crisps feature visible whole sprouted pumpkin and sunflower seeds throughout each piece, allowing consumers to see the core ingredients before opening the pack. Each serving contains 6g of plant-based protein and 3-4g of fibre, along with nutrients such as magnesium and vitamin E. “Most crackers make a simple decision feel harder than it needs to be,” said Maggie Quinn, brand manager at Go Raw. “You flip the bag, scan a wall of ingredients you can't pronounce and suddenly snacking feels like homework. Snacking Crisps are our answer to that. The seeds are right there on the surface – you can see exactly what you're eating before you even open the bag.” The launch marks Go Raw’s first entry into the cracker category and extends its broader 'Uncomplicate Snacking' campaign, which focuses on reducing perceived complexity in packaged foods through visible, whole-food ingredients. The Snacking Crisps are currently available at Harris Teeter, with wider distribution expected later this summer.

UK juice and smoothies brand Innocent has introduced a new range of dessert-inspired, indulgent smoothie varieties, launching in Tesco stores from today (11 May 2026). The smoothies take inspiration from classic desserts, launching in three variants: Strawberry Cupcakes, Blueberry Muffin-ish, and A Bit Like Lemon Pie. They tap into nostalgic flavour and ‘permissible indulgence’ trends, aligning with the rise of what the brand refers to as ‘little treat culture,’ whereby consumers seek snacks as self-care. Despite their sweet, dessert-inspired flavours, the smoothies are free from added sugar, artificial sweeteners and flavourings, and provide a source of fibre and vitamin C. Made from blended fruits and coconut milk, the smoothies are plant-based and formulated to provide a creamy, luxurious texture. They will be available exclusively in Tesco from today, before rolling out to additional supermarkets from September, including Waitrose, Sainsbury’s, Morrison’s and Ocado. The smoothies are priced at an RRP of £2.20 per 250ml bottle and £4 per 750ml bottle.

Danone North America has confirmed plans to close its production facility in Bridgeton, New Jersey, US, which manufactures products under its dairy-free Silk and So Delicious brands. The company confirmed that the site will be closed on 4 August 2026, with approximately 114 employees set to be affected. Danone’s 185,000-square-foot Bridgeton site was established in 2001, producing a range of dairy-free beverages including soya, almond, cashew and oat milk alternatives, as well as non-dairy creamers. According to the company’s website, it was the first soy protein extraction facility in the United States. In a statement regarding the closure, Danone said: “This change is part of a broader effort to transform our network and enables our investment in critical capabilities across our core US manufacturing footprint, for the long term”. As a result, production for Silk and So Delicious Dairy Free will be reassigned to other facilities within Danone’s network. These will include Mt Crawford, Virginia; Dallas, Texas; and Jacksonville, Florida. “Decisions like this are never easy, particularly when they affect our people and local communities,” Danone told FoodBev. “We are managing this transition closely and providing comprehensive support to the affected employees." Danone’s chief financial officer, Juergen Esser, noted that the company’s plant-based and coffee creamers business performance in North America has been “unsatisfactory” last year, during a conference call on the release of its FY 2025 financial results. However, plant-based performed more strongly in Europe, with Esser reporting “solid competitive growth” of the Alpro portfolio alongside its core dairy brands. The company has been leaning heavily into specialised nutrition, with functionality and health segments a key focus. In March this year, the company snapped up plant-based complete nutrition brand Huel in a €1 billion deal, while last summer it completed the acquisition of US plant-based medical nutrition brand Kate Farms.

Following Danone’s acquisition of UK-based nutrition brand Huel in a deal valued at approximately $1.1 billion, The Plant Base spoke to Tyler Noyes, general manager of Huel US (Retail & Amazon), about what is next for the brand and how this acquisition is setting the narrative for the future of the wellness and nutrition segment. Known for its plant-based, nutritionally complete meals, powders and ready-to-drink shakes, Huel has scaled rapidly from a direct-to-consumer start-up into a global brand available in more than 25,000 retail locations. The acquisition will pair Huel’s digital-first model and loyal consumer base with Danone’s global infrastructure, R&D and distribution capabilities, accelerating expansion across the US and beyond. This deal underscores a broader industry shift: growing demand for convenient, high-protein and functional nutrition options as consumers rethink traditional meals in favour of efficiency and health optimisation. How will Huel maintain its brand identity and roots under Danone’s ownership? Huel was founded to make complete and convenient nutrition accessible to more people, and that mission remains unchanged. What matters most is staying consumer-first and mission-led. This partnership is about amplifying what already makes Huel unique, not redefining it. Huel will continue to show up with the same voice and commitment to transparency that our community knows and expects. How will access to Danone’s global infrastructure and R&D capabilities change Huel’s product innovation pipeline over the next few years? Over the past ten years, Huel has established a loyal customer base with strong direct-to-consumer and retail footprints. Huel hopes to be able to move faster from ideation to shelf while also exploring new formats, ingredients and functional benefits to benefit from the R&D capabilities that Danone has. It allows us to elevate what we already do well and bring forward innovations that meet evolving consumer needs at a much quicker pace. What are the immediate priorities for scaling Huel’s presence across retail channels following the acquisition? Huel’s focus continues to be on thoughtful, strategic expansion. That means deepening relationships with existing and new retail partners, improving in-store visibility and ensuring strong velocity where Huel is already present. At the same time, the brand is focused on exploring new channels and formats that feel authentic to its audience, while continuing to meet consumers where they already shop, whether that’s grocery, convenience, or speciality retail. What shifts in consumer behaviour are driving the rapid growth of the “complete nutrition” category? Consumers are increasingly looking for efficiency without compromise. There’s a growing expectation that food should deliver on multiple fronts, including nutrition, convenience and ingredient transparency. At the same time, more people are taking a proactive approach to their health, prioritising protein intake, balanced nutrition and functional benefits. The “complete nutrition” category sits right at the intersection of those needs. How is Huel adapting its messaging or product formats to appeal to emerging audiences such as GLP-1 users or time-constrained professionals, and how will this change post-acquisition? We’re seeing strong demand from consumers who want nutrient-dense options that fit seamlessly into their routines, whether that’s professionals on the go or individuals focused on more structured eating habits. Our products can support weight management goals when used as part of a calorie-controlled diet. Our Powders and Ready-to-Drink products provide essential nutrients while helping manage portions and track calories. That’s influencing how we think about portioning and nutrient balance. What does this acquisition signal about the future of functional foods and protein-forward diets within the broader food and beverage industry? It’s a strong signal that functional nutrition is now mainstream. Protein-forward, nutrient-dense products are continuing to grow rapidly as consumers rethink how they fuel their day. This partnership reflects a broader shift in the industry toward products that do more, whether that’s supporting energy or overall wellness. What were the key strategic factors that made this partnership with Danone the right fit for Huel at this stage of growth? At this stage in our company’s growth, it was important to find a partner that could help us scale without compromising what makes Huel unique. Danone has a strong foundation in nutrition and retail, along with a commitment to supporting health through food and sustainable practices. Danone is a global leader in the B Corp movement, and that was important to us – we want to move forward while staying true to our mission and values. How do you expect the definition of “meal replacement” or “complete nutrition” to evolve over the next 5–10 years, and what role will Huel play in shaping that future? The category is already evolving beyond the idea of “replacement.” It’s becoming more about flexible, everyday nutrition and products that complement how people actually eat: complete nutrition. Over the next decade, we’ll see more people understand their nutritional needs and how complete nutrition products fit with a fast-paced and informed society. Huel will continue to lead by setting the standard for what complete nutrition looks like, balancing convenience and quality in a way that feels relevant to modern consumers.

Met Foods, the producer behind dairy-free brands Nush Foods and Cocos Organic, has entered the functional wellness beverage category with the launch of Mushus, described as the UK’s first lightly sparkling skincare drink featuring vegan collagen. Mushus is positioned at the intersection of beauty, gut health and functional beverages, reflecting growing consumer demand for ingestible wellness products that combine convenience with targeted health benefits. The range debuts in two flavours, Raspberry Fizz and Pineapple Fizz, sold in 250ml six-packs priced at £20. Each lightly sparkling drink contains real fruit juice and is formulated with 3g of plant-based collagen, hyaluronic acid, clinically researched probiotic strain HU58 and organic tremella mushroom. According to the company, the formulation is designed to support hydration, skin elasticity and the gut-skin axis, while offering a vegan alternative to traditional bovine and marine collagen products. Met Foods said the vegan collagen ingredient uses a triple helix structure intended to mirror conventional collagen and claims the ingredient is up to five times more bioavailable than bovine alternatives due to its lightweight peptide structure. The drinks contain no added sugar, artificial sweeteners or preservatives and are positioned as vegan, dairy-free and gluten-free, with fewer than 20 calories per 100ml. Founder Bethany Eaton said: “I am so excited to bring Mushus to market as the first skincare drink of its kind, built around our three core ingredients. I wanted to simplify what can often feel like an overwhelming routine of supplements, and create something convenient, effective and enjoyable to take every day.” She added that sustainability and sensory appeal were key reasons for choosing vegan collagen over animal-derived alternatives. “For me, it’s about rethinking how we approach beauty and wellness, don’t take your skin supplements, drink them,” Eaton said. The launch reflects continued momentum within the functional drinks category, where brands are increasingly targeting areas such as beauty, cognitive health, digestion and immunity with ingredient-led beverage innovations. Mushus also taps into growing consumer interest in the “beauty-from-within” market, where products combining probiotics, collagen and hydration-focused ingredients are seeing rising demand among wellness-focused consumers. The company said the drinks are designed to function both as a wellness supplement and a lifestyle beverage, combining functional ingredients with a format intended to feel more approachable than traditional capsules or powders. Both Raspberry Fizz and Pineapple Fizz are intended to be consumed chilled as part of a daily wellness routine, with Met Foods positioning the range as a convenient option for consumers seeking multifunctional health support in ready-to-drink formats.

Oatly is expanding its foodservice beverage portfolio with the launch of Oatly Barista Cold Foam, a plant-based topping designed to meet rising demand for premium cold coffee and customisable drinks across cafés, bakeries, bars and restaurants. The new product delivers a light, creamy foam layer intended to sit visibly on top of iced beverages without quickly melting, offering operators both functional performance and visual appeal for layered drink presentations. According to Oatly, Barista Cold Foam has a creamy flavour profile with subtle vanilla notes and can be customised with additional colours and flavours, allowing foodservice operators to create personalised beverage offerings across seasonal and signature menus. Bryan Carroll, UK and Ireland general manager at Oatly, said: "Cold drinks are no longer a seasonal trend, they’re reshaping modern coffee shop, bakery, bar and restaurant culture." The company said the product can be whipped or frothed using a variety of preparation methods, including handheld frothers, blenders and siphons. Oatly recommends chilling the product for 24 hours before use to achieve optimal foam stability and texture. Carroll continued: "The demand for individuality and different flavours and consistencies is growing every day. With Barista Cold Foam, we’re giving the hospitality industry a new way to meet that demand and making it easy to create great-tasting, layered, customised drinks that feel both premium and expressive.” As part of the rollout, Black Sheep Coffee will become the first quick-service restaurant chain to introduce Oatly Barista Cold Foam across its menu. Beginning 13 May, the retailer will feature the product in a range of summer beverages, including an Iced Americano, Iced Latte and Iced Vanilla Matcha topped with cold foam. Customers will also have the option to add the foam to other drinks across the menu. Oatly will further showcase the new product at the London Coffee Festival from 14–17 May, where it plans to serve a Teas & Black Sugar beverage alongside additional drinks. Oatly Barista Cold Foam is available now from selected wholesalers.

A new global analysis from Faunalytics suggests that while veganism is growing worldwide, the pace of adoption remains gradual and the available data may significantly underrepresent dietary realities in large parts of the world. Drawing from 837 nationally representative data sources across 58 countries between 2015 and 2025, the non-profit research organisation described the study as its most comprehensive examination of vegetarian and vegan dietary trends to date. The report found that veganism has increased modestly over the past decade, with Europe showing growth of roughly 0.1% annually. However, researchers cautioned that the overwhelming majority of reliable data comes from Europe and North America, raising questions about how accurately global trends are being captured. According to the analysis, 87% of nationally representative veganism data originated from Europe and North America, regions representing just 16% of the global population. Meanwhile, no comparable nationally representative data were available for Sub-Saharan Africa or South Asia, regions that together account for nearly 40% of the world’s population. For food and beverage manufacturers, the findings underscore both the opportunities and limitations of current plant-based market assumptions. Many industry forecasts and investment strategies rely heavily on Western consumer data, despite the absence of consistent tracking in several high-population markets. One of the report’s most notable findings was the gap between dietary self-identification and actual consumption patterns. Across multiple regions, significantly more consumers identified as vegan or vegetarian than dietary intake data supported. In North America, for example, 3.24% of consumers reported following a vegetarian diet, while only 0.75% were found to fully abstain from meat consumption based on dietary intake measures. Faunalytics said the discrepancy may represent more than a statistical challenge. “This gap isn’t just a data problem, it’s an opportunity,” the report stated. “People who aspire to a plant-based identity but haven’t fully adopted the diet may be especially receptive to support and messaging that helps them act on their values.” The organisation also highlighted widespread inconsistency in how researchers define terms such as “vegan,” “vegetarian,” and “flexitarian.” The study identified dozens of distinct definitions across the literature, complicating comparisons across countries, regions, and time periods. The findings arrive as food and beverage companies continue recalibrating their plant-based strategies following several years of uneven category performance. While some segments, particularly dairy alternatives and high-protein snack products, continue to expand, others have experienced slower growth amid inflationary pressures and shifting consumer priorities. Faunalytics is calling for more robust data collection in underrepresented regions, greater transparency in dietary definitions, and broader use of dietary intake measures alongside self-identification surveys. For industry stakeholders, the report serves as a reminder that plant-based consumer behaviour may be more aspirational, and more regionally fragmented, than headline statistics often suggest.

UK-based brand Sweet Freedom has expanded its syrup portfolio with the launch of Choc Shot Cherry, a new product designed to bring dessert-inspired indulgence to everyday food and drink occasions. Positioned at the intersection of health-conscious consumption and comfort-driven flavour trends, the latest addition to the Choc Shot range draws on the enduring appeal of Black Forest gateau. The syrup combines rich cocoa notes with sweet cherry undertones, targeting consumers seeking both familiarity and permissible indulgence. The launch reflects a growing shift toward co-creation in product development. According to the company, the flavour concept was selected through a consumer vote and brought to market within just three months, highlighting increasing demand for agile innovation cycles in the food and beverage sector. Choc Shot Cherry is naturally sweetened with fruit and formulated without refined sugar, artificial sweeteners or additives. The product is also vegan and plant-based, aligning with ongoing growth in free-from and flexitarian categories. It's added fibre content further supports its better-for-you credentials. The syrup is designed as a versatile ingredient across multiple consumption occasions, including beverages such as coffee and milkshakes, as well as breakfast and dessert applications like pancakes, yoghurt and ice cream. Choc Shot Cherry is available direct-to-consumer via the company’s website, retailing at £3.90, and joins an established line-up of flavoured syrups within the Choc Shot range.

Finnish food-tech company Solar Foods is participating in the ambitious BalticSeaH2 initiative, one of Europe’s largest cross-border hydrogen valley projects. Backed by €350,000 in project funding, Solar Foods will accelerate the development and scale-up of Solein, its novel protein ingredient produced using hydrogen and carbon dioxide. The funding will specifically support capacity expansion at the company’s commercial-scale facility, Factory 01. BalticSeaH2 aims to establish a fully integrated hydrogen ecosystem across the Baltic Sea region, bringing together 40 partners across nine countries. With a total project value of €33 million (€25 million of which is funded by the EU), the initiative supports more than 20 use cases demonstrating hydrogen applications across sectors. Solar Foods’ contribution stands out as one of the few food-focused applications in the project. Its proprietary gas fermentation process uses hydrogen as a core input, alongside captured carbon dioxide, to cultivate a single microbe into a nutrient-rich protein. The result is Solein, a versatile ingredient that can be used in a wide range of food products or as a nutritional fortifier. Petri Tervasmäki, chief technical officer at Solar Foods, said: “We are excited to join BalticSeaH2 and contribute to building integrated hydrogen value chains. Hydrogen is a key raw material in our process, and we are proud to be pioneering its use in food production.” At Factory 01, hydrogen is generated via electrolysis, splitting water into hydrogen and oxygen using renewable electricity. Looking ahead, Solar Foods is planning its next facility, Factory 02, which is expected to increase annual production capacity from 160 tonnes to 6,400 tonnes. The company intends to collaborate with strategic partners to produce hydrogen at the new site, enabling it to focus on refining its fermentation technology and scaling up global commercialisation efforts. Unlike traditional agriculture, Solein production is independent of land use, weather and climate conditions. This positions it as a potentially transformative solution for food security and sustainability, particularly as the food industry seeks to reduce its environmental footprint. Beyond BalticSeaH2, Solar Foods is also involved in the H2 Springboard ecosystem, further reinforcing its commitment to advancing hydrogen-based technologies.