The Compleat Food Group’s Squeaky Bean plant-based brand has expanded its core ready-to-eat meat alternatives range with BBQ Pulled Pork Style Shreds. Claimed to be a first for the UK market, the shreds are designed to replicate the familiar tender, pull-apart texture of barbecue pulled pork, and can be enjoyed cold straight from the pack or heated. They are made from wheat protein, containing 30g of protein per pack, and are marinated in a ‘rich and smoky’ barbecue seasoning. The shreds can be added to bao buns, wraps, rice bowls, loaded fries, salads and more, designed to provide a versatile plant-based option across meal occasions. The launch follows the success of Squeaky Bean’s core favourites such as NYC Style Pastrami Slices, Tuna Style Flakes and Chargrilled Cajun Style Mini Fillets. According to NIQ data, the brand’s core range has outperformed the market by 22% in value sales over the latest 12 weeks. Becky Youseman, head of plant-based marketing at The Compleat Food Group, said: “Consumers are increasingly looking for convenient ways to add more protein to their diets without compromising on taste. With 30g of protein per pack and the flexibility to enjoy them straight from pack or heated as part of a meal, our BBQ Pulled Pork Style Shreds make it easier than ever.” The product is now available in Sainsbury’s stores across the UK, priced at an RRP of £3.40 per 120g pack.

Barcelona-based agri-business company Elian has welcomed the Spanish Development Financing Company COFIDES into its share capital with an investment of €40 million. COFIDES now becomes a minority shareholder in Elian, supporting its project to turn Barcelona into a key hub for plant-based protein production. The investment will be used to consolidate Elian’s project at the Port of Barcelona, where the agri-business group is investing more than €300 million into expanding its plant-based protein production facility. Following its acquisition of a soybean crushing plant in 2024, Elian announced the expansion of its industrial project at the end of 2025. Completion is scheduled for early 2028. The expansion will enable Elian to broaden its range of products, customers and end-use sectors. Once complete, the plant will reach 90,000 square metres and add more than 100,000 annual tonnes of production capacity for protein derivatives for both human food and animal feed, on top of its current 770,000 annual tonnes. This project has also been supported by Acció, the business competitiveness agency of the Department of Business and Labour, through a €2.25 million grant. According to Elian, its plant is the world’s first agro-industrial plant with an end-to-end hydrocarbon-free process, from the bean to the final product, thanks to its clean-label oilseed processing technology. This technology aims to guarantee high purity standards with a low environmental impact. The company generated €400 million in revenue in 2025 and has 90 employees. Its facility is one of three integrated infrastructures of its kind in Europe, positioned as a strategic asset for reducing dependence on ingredients imported from the US, South America and China. Andrés Martín, CEO and founder of Elian, said: “COFIDES joining our shareholding structure represents key institutional backing and demonstrates that the Barcelona plant has gone beyond the industrial sphere to become infrastructure of strategic national importance”. “This alliance enables us to accelerate our roadmap to lead Europe in plant-based protein sovereignty, ensuring that the food industry has access to a local, traceable, highly sustainable supply that is protected from volatility in global supply markets.” The deal coincides with the European Commission’s recent publication of an Action Plan, which includes a target to increase the share of domestically produced oilseed and protein-crop protein used for animal feed from 25.8% in 2025 to 35% by 2035. Elian is focusing on both high-value feed and human food, and is promoting non-GMO soybean cultivation in Catalonia and Aragon with the goal of reaching 3,000 hectares during 2026.

According to a new global study, led by ProVeg International and the University of Göttingen, food-based dietary guidelines (FBDG) are failing to fully support health and nutrition professionals in promoting healthy and sustainable diets. FBDG are countries’ official recommendations for healthy eating, based on nutrition science and helping to shape national policies and programmes across health, nutrition and education. So far, they have been developed by more than 100 countries worldwide, covering around 90% of the global population. However, the new study, published in the journal Current Developments in Nutrition, explores the barriers health and nutrition professionals face when implementing such guidelines. It found that 80.5% of surveyed professionals use their FBDGs in practice, yet 57.6% rated them as only ‘somewhat’ or ‘slightly’ helpful for promoting healthy and sustainable food choices. Shortcomings cited from existing guidelines included underrepresentation of plant-based foods – in particular, pulses (62.7%), milk alternatives (47.5%) and nuts and seeds (42.5%) were most underrepresented according to respondents. Additionally, the majority (99.1%) identified transparency in guideline development as important for their acceptance. Affordability also emerged as a major concern, with professionals calling for more guidance on eating healthily on a budget. Professionals emphasised that responsibility extends beyond individuals, to policymakers and the broader food industry, including manufacturers, retailers and foodservice operators. Almost two in three (65.3%) called for measures such as tax relief or subsidies to make healthy, sustainable food more affordable. The research comes as the UK government updates its standards for schools in England, strengthening the focus on balanced healthy meals. This includes more of a focus on fruit, vegetables and fibre, and reducing foods that are high in fat, salt and sugar. Sophia Millar, co-executive director at ProVeg UK, said: “Through our work with hospitals via the Plants First Healthcare coalition, we have seen first-hand that bridging the gap between national standards and the realities of busy catering operations can be challenging. That is why we work directly with caterers to help NHS trusts and hospitals build plant-rich options into both patient and staff menus.” She added that schools can also be a challenging environment for implementation, noting that dietary guidance must be supported by practical measures to help public-sector caterers translate ambition into plant-rich, nutritious, affordable and appealing meals.

UK functional nutrition brand BrocStar has unveiled an innovative new offering: Dark Choc and Super Broccoli Coated Peanuts, claiming to support a range of health benefits across disease prevention, metabolic health and athletic performance. The product is positioned as a premium and minimally processed healthy snack, combining roasted peanuts with rich, 70% cocoa dark chocolate and BrocStar Super Broccoli: a clean-label powder made from the company’s unique broccoli variety, claimed to contain up to five times the amount of health-supporting, bioactive molecules. A single 70g serving of the product delivers a rich source of sulforaphane, a natural plant compound found in broccoli. It has been widely studied for its antioxidant and anti-inflammatory properties, with research linking it to detoxification processes, immune health, lower blood sugar and protection of cells from oxidative stress, BrocStar noted. The plant-based peanut snack is designed to support healthy metabolism, made with dark chocolate to provide polyphenols and flavonoids good for heart health, brain function and mood support. Peanuts were also chosen due to being high in fibre, supporting gut health, as well as other essential micronutrients for daily wellbeing. BrocStar’s broccoli is naturally bred and enriched to deliver more sulforaphane, in addition to various other nutrients and fibre. The brand said it uses the whole head of broccoli in its products, aligning with a nutrition-forward and sustainable approach to product development. Laura Knight, CEO of BrocStar, said: “Our mission at BrocStar is to make healthy living and choices both accessible and enjoyable. With BrocStar Dark Choc and Super Broccoli Coated Peanuts, we’re bringing together the best of nutrition and taste in a way that’s never been done before.” The company is backed by British science and government health funding, combining investment, research and design from Quadram Institute and Norwich University Of The Arts. In addition to the new peanuts, the brand offers its Super Broccoli in powder supplement form, as well as a convenient SuperSoup product. According to the brand, just one portion of its products weekly is enough to support improvements across a range of metabolic markers. The peanuts are available online now, priced at £27.99 per one month’s supply.

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.