Indian FMCG company Marico has signed definitive agreements to acquire a 60% stake in Cosmix Wellness Private, the owner of digital-first functional wellness brand Cosmix, at an equity valuation of approximately ₹375 crore (approx. $41.5 million). Cosmix offers plant-based protein powders, fermented yeast protein powders and functional superfood blends, and has recently expanded into functional foods including plant-protein pancake mixes and bars. Its flagship protein products are formulated using blends of rice and pea protein isolates, as well as yeast protein combined with pea protein, catering to consumers seeking digestibility, gut health benefits and sustainable nutrition alternatives. The products are offered in multiple flavours and positioned as premium, clean-label and lifestyle-oriented. Founded in 2019 by Vibha Harish and Soorya Jagadish, Cosmix operates primarily through its direct-to-consumer channel and also sells via e-commerce and quick-commerce platforms. The brand is positioned in the plant-based and functional nutrition segment. Following the transaction, Cosmix will focus on accelerating profitable growth, expanding into adjacent wellness and nutraceutical categories, strengthening multi-channel distribution and continuing new product development. Saugata Gupta, MD and CEO of Marico, said: “The investment in Cosmix brings another strong and differentiated brand into our digital-first portfolio. We foresee immense potential in the wellness and plant‑based nutrition space, and Cosmix has already demonstrated deep consumer resonance with its best-in-class, innovative offerings." "Together, we are committed to accelerating their journey, expanding into relevant adjacent wellness categories, and building a sustainable, profitable brand that inspires trust and delivers meaningful value to consumers across India.” Harish and Jagadish added: “We started Cosmix to champion clean ingredients and honest communication – creating the kind of wellness products we wanted for ourselves and our community. Partnering with Marico is a defining moment for that mission." "We see incredible synergies in R&D, manufacturing and more. Seeing such a long, beautiful future for Cosmix makes us incredibly happy. Together, we’ll continue building one of India’s most loved, ethical and trusted wellness brands.”

Wonder Juice, the cold-pressed juice brand known for bold flavours and functional nutrition, has expanded its portfolio with the launch of two new Wonder Green varieties: Clean Green and Veg8 & Cayenne. Designed for consumers seeking both performance and taste, the two new flavours bring fresh energy to the green juice category, targeting daily wellness routines, detox support and adventurous palates. “Clean Green and Veg8 & Cayenne are a natural evolution of the Wonder Juice brand,” said Michele Abo, general manager. “Our consumers want juices that work harder for them, delivering real nutrition, vibrant flavour and variety without compromise. These two new blends bring exciting personality to the green juice category, whether you're looking for something refreshing and light or bold with a little heat.” Positioned as a daily wellness staple, Clean Green offers a crisp, refreshing profile focused on hydration, cleansing and plant-powered nutrition. The blend features kale, spinach, green apple, cucumber, lemon and ginger, delivering a smooth, approachable green juice experience designed for everyday consumption. Created for consumers who prefer bolder flavour profiles, Veg8 & Cayenne layers hearty vegetables with a touch of spice. Ingredients include carrot, beet, celery, cucumber, red pepper, tomato, cayenne and lemon. The cayenne adds gentle heat while enhancing the natural sweetness of the vegetables, appealing to shoppers seeking functional benefits with complexity and heat. The new Wonder Green flavours join the broader Wonder Juice line-up, which spans three established lines, Wonder Beet, Wonder Melon and Wonder Lemon, totalling 11 varieties: Each line targets specific wellness needs, from hydration and immunity to energy, digestion and heart health. Wonder Juice products are made with 100% cold-pressed organic juices using Fair-Trade certified and non-GMO ingredients. The brand emphasises a no-compromise formulation strategy, with no added water or sugar and packages exclusively in 100% recyclable glass bottles. “Wonder Juice responds to consumers' demand for 100% authentic juices with no shortcuts, no added water, no added sugar,” Abo added. “Every blend is carefully crafted to deliver a curiously good experience that is both delicious and nourishing.”

M2 Ingredients, one of the largest vertically integrated functional mushroom grower and ingredient suppliers globally, has announced the launch of the M2 Center of Innovation. The purpose-built food, beverage and supplement R&D application lab is designed to fast-track product development and raise industry standards in the rapidly expanding functional mushroom category. The new facility brings together one of the industry’s most experienced functional mushroom R&D teams with a dedicated, application-driven innovation space to support brands developing next-generation products across multiple formats. These include ready-to-drink (RTD) beverages, ready-to-mix powders, gummies, capsules, shots, bars and other functional formats increasingly in demand by health-conscious consumers. “This is a major step forward not just for M2, but for the entire functional mushroom industry,” said Jeff Rogers, CEO of M2 Ingredients. “Brands have historically had to choose between ingredient suppliers and true innovation partners. The M2 Center of Innovation eliminates that tradeoff 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.” Unlike traditional application labs, the M2 Center of Innovation is fully integrated with M2’s cultivation, processing and scientific research operations. This vertically integrated structure allows formulation challenges, such as solubility, suspension, flavour pairing and sensory performance, to be addressed at the ingredient level rather than through downstream workarounds, enabling more consistent performance and scalable product development. The centre will be led by Jay Schmalz, R&D innovation manager at M2 Ingredients, and supported by an in-house team of food scientists, formulation specialists and researchers with decades of experience developing functional foods, beverages, and supplements for leading consumer brands. “This Center of Innovation reflects the infrastructure the functional mushroom space has been missing,” founder Sandra Carter said. “It is designed to help brands move beyond concepts and into market-ready products that deliver on both efficacy and experience. We believe this will fundamentally change how functional mushroom products are developed and commercialised.” Chief science officer Julie Daoust added: “This is the partner I always wished I had when I was responsible for bringing new products to market". She continued: “A team that understands ingredient science, formulation realities, scale-up challenges, and commercialisation timelines all at once. 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.” The M2 Center of Innovation is now open and actively collaborating with food, beverage and supplement brand partners.

Nomo, the UK’s plant-powered and free-from chocolate brand, is set to make Easter 2026 its most ambitious yet, unveiling its largest and most innovative Easter range to date. The expanded portfolio combines brand-new product launches with established best-sellers, delivering an inclusive offering that is completely free from dairy, gluten, egg and nuts. With Easter continuing to be a critical trading moment for chocolate manufacturers and retailers alike, Nomo is strengthening its leadership position in the free-from category by delivering both indulgence and inclusivity. The 2026 range has been developed to meet growing consumer demand for plant-based and allergy-safe products, without compromising on taste, texture or innovation. This year’s lineup introduces four major new launches designed to broaden choice and drive excitement across gifting, sharing and self-treat formats. Highlights include filled bunnies, a popcorn-flavoured Easter egg, premium gifting options and shareable multipacks. New product launches for Easter 2026 include: Crispy Toffee Bunny (25g, £1.00 RRP) – A smooth chocolate bunny filled with a crispy toffee-flavoured centre, delivering texture and crunch in every bite. Stockists: Tesco, Morrisons, Asda, Ocado. Popcorn Egg & Bar (158g, £7.50 RRP) – Building on the success of NOMO’s Salted Popcorn chocolate bar, this sweet-and-salty flavour combination makes its Easter debut in a premium egg and bar format. Stockists: Tesco, Morrisons, Asda, Sainsbury’s, Waitrose, Ocado. Mini Caramel Bunnies – 5 Pack (53g, £2.75 RRP) – Bite-sized bunnies featuring NOMO’s best-selling gooey caramel centre, coated in creamy free-from chocolate. Stockists: Morrisons, Sainsbury’s, Waitrose, Ocado. Honeycomb Bunny in Gift Box (120g, £5.75 RRP) – A premium hollow chocolate bunny packed with crunchy honeycomb pieces, launching as a Sainsbury’s exclusive. Alongside the new launches, NOMO is expanding its core Easter range with strong-performing favourites and family-friendly formats designed to maximise shelf appeal and basket spend. These include: Cookie Dough Bunny (25g, £1.00 RRP) Creamy Choc Egg & Mini Bars (154g, £7.50 RRP) Cookie Dough Egg & Bunny (155g, £7.50 RRP) Ultimate Egg, Bunnies & Mini Bars (223g, £11.00 RRP) Mini Vanilla Bunnies – 5 Pack (53g, £2.75 RRP) Easter Hunt Pack (88g, £4.50 RRP) Nomsters Crispy Egg & Lolly (92g, £4.50 RRP) The range spans multiple price points and formats, supporting strong category performance across gifting, children’s products, sharing packs and premium Easter treats. Tara Stevens, senior brand manager at Nomo, commented: “Easter is a special time for coming together and sharing treats with the people you love, so it’s important to us that no one feels left out because of allergies or dietary needs." "Our 2026 range brings something for everyone, from exciting new flavours like Crispy Toffee and Popcorn to our much-loved, award-winning favourites – all made with the same great taste people expect and love from NOMO," she continued. Short for “No Missing Out”, Nomo continues to redefine the free-from confectionery category by combining inclusivity with indulgence. All products are plant-powered and free from dairy, gluten, egg and nuts, making them suitable for consumers with dietary restrictions, allergies and plant-based lifestyles. The full Easter 2026 range will be available from the free-from aisles of major UK supermarkets, online retailers and the Nomo online store.

A landmark analysis by sustainability consultancy Systemiq, supported by the Good Food Institute Europe, reveals that scaling the alternative protein sector across the European Union could generate €111 billion in annual gross value added by 2040, a contribution on par with Europe’s wine industry. The analysis, Seizing the economic opportunity of alternative proteins in Europe, positions plant-based foods, cultivated meat and fermentation-derived ingredients as potential engines of economic growth, competitiveness and job creation for the continent’s food system. The report underscores that alternative proteins, spanning plant-based products to novel fermentation-made ingredients and cell-cultivated meats, are not merely niche consumer trends but could form the backbone of a new industrial ecosystem. With modest public investment and supportive policies over the next 15 years, the sector could unlock substantial market opportunities, entire value chain growth and significant export momentum. Key economic highlights for the EU €111 billion in annual gross value added (GVA) by 2040, assuming strategic prioritisation of the sector, comparable to longstanding European staples like the wine market. A €79 billion domestic market across the full alternative protein value chain, from ingredient production to processing and distribution, roughly equivalent to Lithuania’s GDP in 2024. €60 billion in export value potential, positioning the EU as a global hub in advanced food biomanufacturing, with levels comparable to current EU exports to South Korea. Up to 414,000 quality jobs across science, manufacturing, agriculture and logistics, supporting both traditional and technology-driven food production roles. The report also highlights that alternative proteins can strengthen food security and agricultural resilience by diversifying demand for crops such as peas, beans and lentils, expanding opportunities for farmers and reducing dependency on imported feedstocks. To realise this potential, the analysis argues that EU and national policymakers must treat alternative proteins as a strategic priority. Key recommendations include scaling public R&D investment and improving regulatory pathways to help emerging companies navigate novel food approvals efficiently, particularly benefiting small and medium enterprises. Analysts suggest that annual public spending of around €1.4 billion, split between research, scale-up infrastructure and supportive regulation, could generate far greater private sector investment, accelerate commercialisation and make European products globally competitive. While the EU-wide report paints a broad picture, country-specific studies indicate additional potential. For example, a complementary Systemiq analysis focused on Germany estimates that, under ambitious scenarios, alternative proteins could contribute €65 billion to the German economy and create up to 250,000 jobs by 2045. For food manufacturers, ingredient producers, restaurant chains and retailers, the report signals both market growth and supply chain evolution. The expansion of plant-based, fermented and cultured products could shift commercial dynamics in categories ranging from meat substitutes and dairy alternatives to functional ingredients and flavour platforms.

Swedish store Ikea, best known for its furniture, has partnered with popular stop-motion character Tiny Chef to promote the global rollout of its new plant-rich falafel ball. The launch is accompanied by a series of short episodes featuring Tiny Chef, a vegan stop-motion character that promotes healthy, plant-rich cooking. The storyline follows Tiny Chef as he visits an Ikea store in search of a spatula, only to encounter a job application. The narrative then unfolded with him joining the IKEA restaurant team as a Food Co-worker and becoming an ambassador for the new falafel balls. The falafel balls, a plant-rich product designed to mirror the company’s popular meatballs, are made from chickpeas and are positioned as an affordable and familiar entry point for customers interested in plant-rich eating. The product is available worldwide, including a version designed for children and can be eaten in store at the cafés or purchased as a frozen item to be cooked at home. The latest launch is underpinned by consumer research, with Ikea’s insights showing that people under 30 were the most likely age group to follow vegetarian or vegan diets, yet only 15% of respondents reported eating plant-based meals regularly. Across more than 30 markets, Ikea continued to price plant-based dishes at the same level or lower than animal protein alternatives. Separately, the Ikea Life at Home Report found a strong correlation between cooking together and higher levels of happiness at home, a finding that informed the emphasis on shared, joyful food experiences. The falafel balls are launching in stores from February. Top image: © Ikea

UK organic tofu brand The Tofoo Co has agreed to acquire Topas – a German-based manufacturer behind the Wheaty brand – in a move that significantly strengthens its European growth strategy and natural protein portfolio. Founded more than 30 years ago by Sanni Ikola-Gaiser and Klaus Gaiser, Topas is best known for Wheaty, a premium range of organic seitan products including sausages, deli slices and meat alternatives. Based near Stuttgart, the business has built a loyal consumer base across Germany through specialist organic retail and, more recently, major grocery listings. Wheaty also has established distribution in France, Austria, Switzerland and the Netherlands. Topas currently employs over 100 people and reported €14 million turnover in its most recent financial year. The acquisition is backed by private equity firm Comitis Capital, which described the deal as a strategic fit with Tofoo’s long-term ambition to expand beyond the UK while remaining focused on high-quality organic plant-based foods. Under the deal, Tofoo plans to accelerate growth of the Wheaty brand in Germany, expand international distribution and unlock new opportunities for Wheaty products in the UK. The acquisition also strengthens Tofoo’s capabilities in seitan manufacturing, complementing its existing focus on tofu and tempeh, while providing a strategic platform ahead of the company’s planned German market entry in 2026. Posting about the news on Linkedin, David Knibbs, CEO of The Tofoo Co, said: “Wheaty shares so much with The Tofoo Co, a passion for organic production, great taste and making meat-free food that people genuinely enjoy”. “Bringing the Wheaty brand into the Tofoo family gives us exciting opportunities to grow the business in its home market, expand internationally and introduce seitan more meaningfully to the UK alongside our natural protein range," he added. Topas will continue to operate from its Stuttgart base, maintaining its commitment to organic production and quality. As part of the transaction, Sebastian von Eltz will become managing director of Topas. The current managing directors, Klaus Gaiser and Miikka Gaiser, will remain closely involved, with Klaus focusing on product development and Miikka continuing to lead production and organisational operations. Knibbs continued, “Topas has been producing high-quality organic seitan for over 30 years and has built a loyal following in Germany, France and beyond. Founder Klaus Gaiser has created something special, and we’re proud to become the next stewards of the business.” The transaction is expected to close later in February.

Plant-based nutrition company Ripple Foods has announced the launch of Ripple Organic Plant-Based Milk, a new organic line designed to meet growing consumer demand for cleaner labels and stronger nutritional performance in the dairy alternatives category. Available in Original and Vanilla variants, the new organic range delivers 5g of plant-based protein per serving, offering up to 2.5 times more protein than almond milk. The product is also free from the top nine allergens, positioning it for families managing food allergies and dietary restrictions. As organic plant-based milk sales continue to grow, Ripple is targeting shoppers seeking simpler formulations and functional nutrition. Ripple Organic is made with five ingredients or fewer, contains no gums or oils and is designed to deliver a smooth, creamy taste for everyday use across cereal, smoothies and direct consumption. “For many shoppers, choosing organic in the milk aisle has meant compromising – on protein, on taste, or on ingredients they actually recognise,” said Becky O’Grady, CEO of Ripple Foods. “Ripple Organic was created to give families an organic option that finally delivers on everything they care about: clean ingredients, great taste and real, satisfying protein, all in one simple bottle.” Berkeley, California-based Ripple Foods is known for its pea-protein-based dairy alternatives, including plant-based milks, protein shakes and half & half. The product is made using Ripple’s signature pea protein, and is nut-free, dairy-free, soy-free, lactose-free, gluten-free and 100% vegan, reinforcing its positioning within the free-from and plant-based nutrition segments.

Impossible Foods has announced that its current CEO, Peter McGuinness, will step down after nearly four years leading the plant-based protein company. Peter McGuinness His responsibilities will be assumed by the company’s three-member executive leadership team: Jason Gao, chief legal and operating officer; Meredith Madden, chief demand officer; and Robert Haas, chief supply officer. The company characterised the move as a transition “from a position of strength,” noting that under McGuinness’s leadership, Impossible Foods outperformed the broader plant-based category, gaining US market share and securing the No. 2 position nationally. The period was marked by product innovation, expanded distribution and brand repositioning aimed at broadening appeal beyond core plant-based consumers. McGuinness will remain on Impossible Foods’ board of directors. “Impossible is primed to further strengthen its position in the marketplace as a respected food company built for long-term success,” said board member Fedele Bauccio. “We’re grateful for Peter’s impactful leadership as CEO, which helped establish Impossible as the strongest player in the category, and we’re happy he will remain on the board. We have the utmost confidence in Jason, Meredith and Rob to lead the company into its next chapter of growth.” During McGuinness’s tenure, Impossible shifted its positioning from a primarily tech-driven food start-up to a more mainstream food brand. The company undertook a comprehensive brand and packaging overhaul, emphasising meat-like taste, approachability and inclusivity to better resonate with flexitarian and meat-eating consumers. It also deepened collaboration with retail and foodservice partners through merchandising strategies, menu development and category-building marketing initiatives. Earlier this month, Impossible Foods also announced a strategic partnership with food-tech start-up Equii to expand its innovation pipeline into high-protein, grain-based products, including hamburger and hot dog buns, signalling a broader platform strategy beyond plant-based meat analogues. “Over the last four years, we’ve expanded, evolved and invested in both the company and the brand. We constructed a sustainable business that could support our sustainable mission,” McGuinness said. “I’m proud of the position Impossible is in today, and I’m very confident in the company. I have no doubt the highly capable executive leadership team will continue to lead and re-energise the category.” Founded in 2011, Impossible Foods produces plant-based chicken, beef and pork alternatives and distributes products across four continents, including North America, Europe, Asia-Pacific and the Middle East.

UK functional beverage brand WaterJunkie has expanded its portfolio with the launch of a new range of mushroom-infused sparkling drinks, targeting growing consumer demand for functional ingredients in accessible, everyday formats. Positioned at the intersection of hydration and wellness, the new range blends functional mushroom extracts with natural flavourings, aiming to overcome one of the category’s key barriers: taste. By focusing on palatable, clean flavour profiles, WaterJunkie is seeking to broaden the appeal of mushroom-based drinks beyond early adopters and niche wellness consumers. Developed in response to rising interest in adaptogenic and functional ingredients linked to balance, focus and calm, the drinks are designed for regular, everyday consumption, rather than occasional or specialist use. The brand says the products integrate seamlessly into daily routines, aligning with evolving consumer expectations around health, convenience and functionality. The launch reflects wider trends shaping the UK drinks market, including the rise of sober-curious behaviour, wellness-led purchasing decisions, and increasing demand for low-sugar, alcohol-free alternatives that fit modern lifestyles. The mushroom range also marks a strategic shift for WaterJunkie as it builds a diversified functional portfolio beyond CBD, with functional mushrooms forming a core pillar of future innovation. The company continues to focus on scalable product development and relevance across retail, hospitality and wellness-led channels, as it expands distribution and trade partnerships. “At Water Junkie, we believe functional ingredients should feel both trusted and accessible. Functional mushrooms have been used for centuries, but the category has become increasingly complex for consumers," Queenie Porter, founder of WaterJunkie, said. "Our approach was to bring clarity and confidence back to the space, combining the credibility of the medicinal world with the considered design cues of the beauty industry. The result is a functional mushroom range that is purposeful, approachable and quietly confident, both in what it delivers and how it appears on shelf," Porter continued. With this launch, WaterJunkie strengthens its positioning as a next-generation functional beverage brand, responding to consumer demand for wellness-led, flavour-first innovation in the fast-evolving UK drinks sector.

Every January, the shelves get an influx of new plant-based products as Veganuary kicks off and this year, we’ve seen some incredible plant-based innovation, as well as a return of some old favourites. We’ve pulled together some of the month’s top launches from across the sector, from plant-based salami sticks to a mix of Asian and Italian cuisines and even an alternative meat company taking on the beverage sector. Take a look at some of our favourite products to hit the shelves this month. 🍹 Beyond Meat moves into beverages 🍹 Perhaps one of the biggest surprises of Veganuary was Beyond Meat’s announcement that it was launching a multifunctional drink line: Beyond Immerse. After rebranding as Beyond, the move into drinks is the company’s first expansion out of meat substitutes, though it is still focused on plant-based protein, with the new line of beverages advertised as containing a combination of clear pea protein, fibre from tapioca, antioxidants and electrolytes in three fruity flavours. Each flavour is available in two protein options – 10g of protein per 355ml, providing 60kcal per can or 20g of protein per 355ml, providing 100kcal. The drinks all contain 7g of fibre to support gut health, as well as vitamin C and zero sugar alcohols. Beyond Immerse is available for a limited time exclusively online via its Beyond Test Kitchen. 🥩 La Vie salami sticks 🥩 In time for Veganuary, La Vie launched what it claims is a category-first innovation in the UK: Vegan Salami Sticks. Available nationwide from 2 January, the vegan salami is available in two varieties: Classic and Spicy, and is 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, as well as being high in protein and offering a source of fibre. Each 75g pouch contains six sticks designed to offer a convenient, on-the-go protein hit for meat lovers, vegans, vegetarians and flexitarians alike. 🍜 Wagamama launches fusion dishes 🍜 Known for its popular plant-based menu options, ramen restaurant chain Wagamama launched two bold new dishes for Veganuary – Udonara and Tacomama – both inspired by a rising demand for global flavours. Available as a main dish, Udonara reimagines the classic Italian carbonara with a Japanese twist. Featuring thick udon noodles coated in a rich and creamy sauce, topped with a crispy vegan bacon alternative, king oyster mushrooms and fresh coriander cress, the dish was inspired by a trend started in Japanese noodle bars that gained traction on TikTok. Tacomama meanwhile, is inspired by the flavours of Mexico. Built around a crispy open gyoza wrapper in place of a traditional taco shell, the dish is topped with teriyaki mushrooms, Korean-style sweet potato mash, mixed leaves, vegan mayonnaise and pomegranate. Both dishes are available for a limited time from 5 January across UK stores. 🍔 Juicy Marbles Umami burger 🍔 Juicy Marbles has created what it calls the ‘ultimate veggie patty’ with its new Umami Burger, a new high-protein burger made with a whole-food-forward ingredients list. Designed for convenience and flexibility, the patty can be fried in five minutes, and 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. The Umami Burger, priced at £4.95 for a pack of two patties, is available now in Tesco stores across the UK. 🍓 Bol’s new fruity power shakes 🍓 In terms of what is new in the beverage aisle for Veganuary, Bol has expanded its PowerShakes range with new banana and strawberry variants. The banana power shakes are made with real banana, dates and almond butter, while the strawberry combines strawberries, oats and vanilla, and builds on the success of the range’s blueberry option, which launched in November last year. Delivering over 25g of plant-based protein, 9g of fibre and 25 vitamins and minerals, as well as being naturally low in sugar and free from artificial sweeteners, preservatives, gums and emulsifiers, the Bol Power Shakes offer a functional RTD format to cater to busy consumers. 🥗 Cauldron’s Express Tofu Range 🥗 Cauldron Foods has launched a new four-strong tofu range, Express, aimed at delivering big flavour with zero fuss as part of its Veganuary line-up. Available from Tesco, the range claims to be the ‘fastest tofu on the market’, cooking in just five minutes and pre-seasoned for convenience. Included in the line are two Marinated Tofu Pieces products in Asian inspired flavours. Positioned as an ideal addition to sitr fries, wraps and salads. The pre-prepared pieces come in Teriyaki r Ginger & Garlic – a revamp of Cauldron’s existing Marinated pieces range. Also available are two Grillable Tofu products that are ‘built for heat’ in an extra firm and pre-marinated format, suitable for grilling, griddling or barbecueing, available in Oregana & Thyme or Smoky BBQ varieties. The Pieces are priced at £2.75 per 160g, while the Grillable products are £2.30 per 180g block. 🍗 Meatless Farm’s new crispy nuggets 🍗 Despite all the drama going on around Meatless Farm’s parent company separating from the Vegan Food Group , it still found time to expand its range for 2026 with a brand new frozen Crispy Nuggets product, as well as a revamp of its Signature Burger product. Both launches target existing plant-based shoppers and those trying it out for the first time as part of Veganuary, looking for something convenient and fully plant-based in the frozen section. The nuggets retail at an RRP of £2.95 for a 500g bag and are available in Sainsbury stores, while the reformulated Signature Burger will retail at £3.25 per pack of two in Asda. 🥥 Coconut-based creamers from Malk Organics 🥥 US plant-based beverage brand Malk Organics has unveiled a line of coconut-based creamers available in three flavours this month. The Vanilla Coconut Milk Creamer offers a clean label take on classic vanilla options; meanwhile Sweet Cream Coconut Milk Creamer offers notes of cream and sugar, while the Unsweetened Coconut Milk Creamer contains no sugar in an original flavour. Each flavour has been formulated for a smooth and ‘barista-worthy’ pour designed to pair well with any coffee. The range is available at select retailers across the US now.

Finnish food-tech company Mö Foods has secured €2.4 million in a funding round led by Nordic Foodtech VC, as the company accelerates the scaling of its proprietary oat-based cheese production technology and prepares for international expansion. Founded in 2017 by siblings Annamari Jukkola and Marjaana Vuorio, Mö Foods is positioning itself at the forefront of a new generation of plant-based cheese innovation. Unlike many dairy alternatives that rely heavily on additives and complex processing, Mö’s products are made from locally grown Finnish oats using a proprietary production process designed to replicate the flavour, texture, and melting performance of dairy cheese, while maintaining a short, natural ingredient list. The company’s portfolio includes meltable and sliceable oat-based cheeses, now available in major Nordic retail chains, with broader European market entry planned. The funding comes at a time of structural change within the alternative cheese sector, as consumers increasingly prioritise taste, usability, sustainability and price parity over purely ethical or lifestyle positioning. Mö’s oat-based model reflects a shift toward what the company describes as “post-vegan” consumption, where products must compete directly with conventional dairy on quality and performance, not ideology. Annamari Jukkola, CEO and co-founder of Mö Foods, said: “Our goal at Mö has always been to create foods that reflect how people eat today: good food at a fair price, made responsibly". "Growing up on a dairy farm gave us a respect for how cheese is made and the value people place on it. We’re bringing that same quality and care to a new process, using oats to make something familiar, but lighter on resources. This funding helps us do that at scale.” From a sustainability perspective, Mö’s production model focuses on full oat utilisation, eliminating sidestream waste while significantly reducing land use and carbon footprint compared to traditional dairy production. Oats are among Finland’s most sustainable crops, offering a lower environmental impact than many alternative protein sources. Mika Kukkurainen, partner at Nordic Foodtech VC, commented: “Mö is taking unique Finnish oats and their healthy properties to a completely new level. Added-value products with unique technology are exactly the kind of food innovation we want to support and scale internationally." "Mö is setting a standard for how plant-based products should meet expectations in taste and experience, and how this expertise can be taken to global markets.” Commercially, Mö Foods is outperforming the wider category. While Finland’s plant-based cheese segment grew approximately 18% in 2024, Mö reported 88% year-on-year retail sales growth, driven by new product launches, expanded distribution and strong sell-through across chains including S-group, K-group, and Lidl Finland. Beyond retail growth, Mö is also preparing to license its proprietary technology to major European food producers. Stefan Lindberg, chairman of the board at Mö Foods, added: “This funding marks a turning point for Mö. By combining deep food science with consumer understanding, Mö has built a model that works at a time when much of the category is struggling. Mö is demonstrating that plant-based can be both premium and profitable.”