UK meat alternatives brand Meatless Farm has expanded its range for 2026 with a brand-new frozen Crispy Nuggets product, as well as a revamp of its Signature Burger product. Both launches are designed to meet rising consumer expectations around flavour, texture and value in plant-based alternatives, reinforcing the brand’s aim to deliver high-quality products at ‘everyday’ price points. The products target both committed plant-based shoppers and the growing number of flexitarians who are looking for familiar, tasty and affordable formats to support their reduction of meat consumption. Crispy Nuggets mark Meatless Farm’s entry into the frozen nugget category, featuring a crisp, golden tempura batter with a chicken-style soya protein centre. They can be cooked in just eight minutes in the air fryer, designed to appeal to shoppers who are seeking convenient and fully plant-based options in the frozen nugget segment. According to the brand, the nuggets matched a leading branded chicken nugget product on taste during independent sensory testing, while delivering a 139% higher purchase intent, indicating strong shelf appeal and repeat purchase potential. Against a leading vegan nugget brand, they reportedly outperformed on ‘every key sensory metric’ including taste, aroma, texture, succulence and coating, achieving 154% higher purchase intent. The new nuggets will retail at an RRP of £2.95 for a 500g bag and are rolling out in Sainsbury’s this month (January 2026). Also rolling out this month, Meatless Farm’s reformulated Signature Burger is described as the brand’s ‘best ever’ burger recipe, claimed to deliver an improved texture, juicier bite and stand-out flavour. It will retail at an RRP of £3.25 per pack of two, launching in Asda.

Om Mushrooms, a US-based functional mushroom company, has secured a $6.5 million line of credit from JPalmer Collective (JPC), an asset-based lender specialising in high-growth, women-led and natural products businesses. The funding is intended to support Om Mushrooms’ next stage of growth, enabling the company to meet rising consumer demand for functional mushroom products across supplements, beverages and plant-based nutrition categories. “This funding will help us navigate growth opportunities as consumers increasingly seek out the benefits of mushrooms,” said Sandra Carter, co-founder of Om Mushrooms and M2 Ingredients. “JPC understands our business and channels in detail, serving not just as a lender but as a strategic advisor.” Founded by Dr Carter, a health and wellness expert, and veteran mycologist Steve Farrar, Om Mushrooms has built a reputation in the functional wellness sector over more than a decade. Its portfolio includes organic, non-GMO mushroom powders, capsules, gummies and functional beverages aimed at supporting focus, immunity, stress relief and gut health. JPalmer Collective’s founder and CEO, Jennifer Palmer, said: “Functional mushrooms have become one of the most exciting growth areas in natural wellness, and Om has been ahead of that curve for more than a decade”. The flexible credit line is designed to support Om Mushrooms’ scaling needs and ensure the company can respond to surging demand. The move comes amid a broader surge in consumer interest in functional wellness and plant-based natural products, with mushrooms increasingly positioned as versatile ingredients in both supplements and functional foods and beverages. JPalmer Collective, established in 2023, focuses on providing consultative lending solutions for women-led and high-growth consumer brands, particularly those serving sustainability-conscious markets. Om Mushrooms products are grown in the US under certified organic conditions and undergo rigorous testing for purity and potency. The company’s emphasis on science-backed wellness solutions positions it to capitalise on the growing functional mushroom trend, which is expected to remain a high-growth segment within the broader natural products market.

Beyond Meat has announced a milestone update: its entry into the beverage category with the launch of Beyond Immerse, a new line of pea protein drinks. The move, marking the alt-meat giant’s first expansion out of meat substitutes, comes amid the plant-based F&B industry’s ongoing shift away from meat imitation products and into more veg-led protein formats. In a major diversification of its portfolio that reflects this wider transition, the brand has tapped into the protein drink boom with the launch of its new line, which also responds to the growing demand for multifunctional nutrition products. The Beyond Immerse line contains a combination of clear pea protein, fibre from tapioca, antioxidants and electrolytes designed to replenish the body. It makes its debut in three flavours: Peach Mango, Lemon Lime and Orange Tangerine. Each flavour comes in two protein options – 10g of protein per 355ml, providing 60 kcal per can, or 20g of protein per 355ml, providing 100 kcal. The drinks all contain 7g of fibre to support gut health, as well as vitamin C for immune function and zero sugar alcohols or GMO ingredients. The alt-meat maker announced a move into its next phase of innovation last summer as it teased the launch of a more ambigious 'Beyond Ground' savoury protein product, with founder and CEO Ethan Brown also hinting at an upcoming move into subcategories like sports nutrition. Commenting on the new line, Brown said: “With Beyond Immerse, we are bringing our pioneering expertise in unlocking the power of plants to a functional beverage line”. “Our intent is simple: immerse the consumer in the remarkable nutrition of plants – from protein to fibre, with the addition of antioxidants and electrolytes – all in a single refreshing and satisfying 12 fl oz drink. Beyond Immerse has been specially and carefully designed to provide nutrients that are critical to muscle health, gut health and immune function, so that whatever the goal is, consumers can Go Beyond.” The new line will be available for a limited time exclusively online via its Beyond Test Kitchen website, where the brand provides early access to new product innovations.

With fewer headline launches and less promotional noise, Veganuary 2026 has felt noticeably quieter to some. As consumer tastes shift and food trends evolve, how can brands create genuinely exciting plant-based products with real shelf-life – during Veganuary and beyond? The Plant Base’s Melissa Bradshaw reports. At the height of the plant-based food and beverage boom in early 2020, Veganuary – the annual campaign encouraging consumers to ditch animal products for January and beyond – unleashed a wave of innovation. New launches flooded shelves, the word ‘vegan’ was everywhere and retailers championed expanded ranges with loud, confident fanfare. The UK fast food market was leading the charge with the introduction of major launches such as Greggs’ Vegan Steak Bake (following the debut of its iconic Vegan Sausage Roll for Veganuary 2019), Subway’s Meatless Meatball Marinara and Papa Johns’ Jackfruit Pepperoni pizza. © Greggs Stirring up excitement for both committed vegans and first-time Veganuary experimenters, these launches offered indulgent new treats for those avoiding meat and dairy – options that stood toe-to-toe with their non-vegan counterparts and no longer felt like a compromise in a traditionally meat-dominated sector. Six years later, the buzz around new launches feels somewhat muted – and consumers are taking notice. Despite Veganuary participation rising steadily since its launch in 2014, with an estimated 25.8 million people taking part globally last year, many believe the hype has begun to fade. Millie Wallage, business development officer at trade association and plant-based trademark provider The Vegetarian Society, told The Plant Base : “In previous years, Veganuary meant big supermarket moments, new launches, special buys and real excitement. This year, it’s felt more promotion-led, with fewer genuinely new products launching and a lot less noise.” Granted, this lack of noise doesn’t mean nothing is happening in the sector. Wallage acknowledged that changing terminology could play a role, pointing out that around 55% of brands are now opting for ‘plant-based’ trademarks over ‘vegan’ in an effort to attract wider audiences and appear less restrictive.  “That shift, combined with more people eating plant-based more regularly, may mean Veganuary feels less like a standout moment than it once did,” she contemplated.   The return of the falafel A common criticism this year, particularly in foodservice, is a lack of creativity in new vegan launches – echoing an era when falafel and hummus wraps dominated plant-based menus. The limited variety stands in stark contrast to earlier years, when meat alternatives were at their peak and Veganuary specials brought genuine novelty to the category. “Brands need to listen to what consumers are actually asking for,” said The Vegetarian Society’s Wallage. “There’s a long running joke that no one wants another falafel wrap, not because falafel is bad, but because the same ideas keep being repeated.” Subway’s 2026 Veganuary option this year features a smashed falafel patty, made from chickpeas, herbs and spices, while previous limited-edition offerings from the sub sandwich chain featured plant-based alternatives to meatballs, chicken and steak. Meanwhile, Starbucks UK has recently come under fire from dissatisfied vegans due to the removal of its Beyond Meat Breakfast Sandwich and introduction, instead, of a spinach and pea falafel wrap. Nicole Whittle, a vegan content creator known as ‘Vegan Beauty Girl,’ wrote on her Instagram: “Don’t get me wrong, I love falafel but if you think you’ll catch me in Subway or Starbucks for the vegan classic you’re hugely mistaken. I’ll be down at my local Middle Eastern food stall where it’s always done best.” Meanwhile, Costa Coffee’s new lunch options for Veganuary 2026 – an onion bhaji wrap and a tomato soup – have been met with further underwhelm from social media users. These more simple, veg-focused launches reflect the shift toward whole food-based products in the plant-based food and beverage industry. In recent years, growing concerns around ultra-processed foods  – mass-produced food products that have undergone heavy industrial processing and are made with long lists of ingredients including synthetic additives, often with the goal of cutting costs – has resulted in a significant reputation hit for plant-based meat alternatives, many of which do contain ingredients like preservatives and thickeners to achieve an authentic meat-like texture.   This shift could explain why foodservice chains seem to be playing it safe with familiar (or in the eyes of many, overdone) choices like the humble falafel. However, meat alternative brands such as Planted have developed ‘cleaner label’ options in recent years, made with simple, short and consumer-friendly ingredients lists. Additionally, minimally processed and gut-friendly options like tofu, tempeh and legumes have seen sales increase in retail, with these options able to provide ideal blank canvases for versatile, innovative recipe development through numerous seasoning and serving opportunities (think: scrambled tofu in a breakfast quesadilla, smoky bacon-flavoured tempeh in a ‘BLT’-inspired sub, or a chickpea ‘tuna mayo’-style wrap).   Highlights for 2026 Though the array of choices has been criticised as less diverse this time around, there have been some stand-out innovations launched for Veganuary 2026. In retail, French alt-meat brand La Vie has added a dry, cured meat-style animal-free salami sticks product to its range of bacon alternative products . Claimed to be a first-of-its-kind innovation for the UK market, it taps into demand for vegan versions of on-the-go meat snacks, which are currently trending as consumers continue to seek high-protein products. Slovenian brand Juicy Marbles, meanwhile, debuted its new Umami Patty , aiming to hit the sweet spot between whole food-forward products and hyper-realistic alt-meat cuts, while retailer M&S introduced a coconut-based vegan kefir amid growing interest in gut health. In foodservice, pan-Asian restaurant chain Wagamama unveiled two bold new fusion dishes inspired by rising demand for global-inspired flavours. The Italian-inspired Udonara reimagines the classic carbonara dish with a Japanese twist, featuring thick udon noodles coated in a creamy sauce and topped with a vegan crispy bacon alternative, king oyster mushrooms and coriander cress. Meanwhile, a Mexican-inspired side dish, Tacomama, offers a crispy open gyoza wrapper in place of a traditional taco shell, topped with  teriyaki mushrooms, Korean-style sweet potato mash, mixed leaves, vegan mayonnaise and pomegranate. © Wagamama Wagamama has a strong track record of Veganuary dishes that bring something new and exciting to the table, with previous special-edition dishes including the trendy Lion’s Mane ‘Steak’ Bulgogi and Firecracker Chick’n Ramen. However, these options have been made available only as limited-time options for Veganuary, disappearing from menus at the end of the month. And while the company pledged to commit to a 50% plant-based menu split in 2021, the chain disappointed some loyal customers in October 2025 by removing several of its popular vegan options, including the beloved Vegatsu – though the chain did introduce a new vegan katsu udon dish in its place, and emphasised that it continues to prioritise plant-based recipe development.   Demand for core offerings Veganuary is often seen as a trial period for restaurants like Wagamama, and if a limited-edition product or dish turns out to be a hit, there could be hope for its return as a permanent menu offering later on. But often, when confined to the limited-edition launch arena, this is due to a number of factors including inability to keep up demand beyond January, and higher production costs associated with using premium ingredients. Georgina Stewart, a regulatory compliance expert and nutrition and regulatory advisor at The Nutrient Gap, shared in a post on LinkedIn: “When Veganuary ends, along with Dry January and those shiny new gym memberships, the plant-based ranges quietly retreat. The promotions disappear, the innovation gets packed away and everything is filed under ‘see you next January’. You can’t expect long-term behaviour change if the products vanish the moment January does.” She calls for more effort from retailers to promote and prioritise plant-based options year-round, adding that this takes the idea of plant-based eating beyond a “one month experiment”. Retailers are engaging in efforts to promote their Veganuary offerings this month – Tesco, for example, is offering 20% off all chilled plant-based foods until 27 January, as well as expanding its range with new listings such as the chilled, veg-led All Plants range, launched by Deliciously Ella entrepreneur Ella Mills after her acquisition of the Allplants ready meal brand in early 2025. However, the retailer saw slowing sales of plant-based products in 2025 despite an earlier target of achieving a 300% sales increase within its meat alternative ranges for the year, citing the growing interest in whole foods and a shift away from UPFs as its reason for missing the ambitious goal . Lidl GB, on the other hand, surpassed its original target of a 400% boost in own-label meat-free and milk alternative sales in 2025 , achieving a whopping 694% increase as part of a broader commitment to increasing the proportion of plant-based protein to 25% of all protein sold by 2030. The Vegetarian Society’s Wallage observed that promotions are supporting the cause, commenting: “It’s encouraging to see brands like Linda McCartney now priced cheaper than some meat equivalents, helping to break the perception that plant-based eating is more expensive”. However, she called for a boost in product innovation, adding: “Vegans use their buying power in January to support innovation, only to see products disappear weeks later. Engaging with real consumer feedback and delivering genuinely differentiated products is far more likely to result in plant-based ranges that work all year round.”   Developing winning products To develop differentiated products that appeal to consumers year-round, and not just for Veganuary, brands must appeal to the mainstream – not just to those trying plant-based as a January one-off. This means keeping ‘flexitarians’ front-of-mind, which now offer the biggest growth opportunity for the category as this way of eating (intentionally reducing animal products consumed, without eliminating completely) continues to rise. As well as a focus on less restrictive labelling that appeals to all, and ensuring products are competitively priced, the development of innovative formulations that genuinely taste good should clearly be top priority. There is a common misconception among consumers (particularly those that enjoy meat-heavy diets and don’t often turn toward plant-based options) that vegetarian or vegan automatically equals compromise on flavour. It’s crucial to tackle this viewpoint by introducing options in which taste and satisfaction have been considered carefully – the launch of a bland product that misses the mark on taste or texture will result in consumer disappointment, hindering repeat purchases not just of that brand’s product, but of other similar products in the category too. Daria Pashkova, marketing manager at yeast ingredients company Ohly, emphasised how prioritising umami flavours could be the key to success in January and beyond. “Plant-based options are a key driver of January's healthy eating trends; however, many products lack the depth of flavour or taste complexity,” she said. “Umami-rich ingredients can help to supply the savoury resonance needed to create more satisfying plant-based meals.” Umami-rich flavour innovation can also bring a welcome boost to products which have been developed with ‘better-for-you’ credentials at the forefront – while many Veganuary launches will aim to align with these trends and fulfil the demand for more veg-led, cleaner label options, they must work hard to ensure the reduction of sodium, saturated fat, sugar or artificial additives does not result in compromised indulgence. Today’s consumers are increasingly unwilling to compromise. Helen Zhang, marketing specialist at ingredients supplier Green Spring Technology, told The Plant Base: “The first purchase may be ethical, but the repeat purchase is purely sensory. The formulation must solve the classic challenges of off-notes and mouthfeel first. Then, it should add a ‘plus’ – be it a unique flavour profile, a vibrant natural colour or a functional benefit from botanicals.” She added that building a core portfolio requires ingredients that are scalable, consistently high-quality and backed by reliable technical support. “This ensures the product on shelf in January is identical to the one in July, building indispensable consumer trust,” Zhang concluded. Top image: © Wagamama

US President Donald Trump yesterday (14 January 2026) signed the Whole Milk for Healthy Kids Act of 2025, part of which includes expanding access to plant-based milk alternatives, into law. The Act makes amendments to certain requirements for milk provided through the federal National School Lunch Program (NSLP), administered by the US Department of Agriculture (USDA). While it centres around allowing access to whole and 2% milk as a key focus, a reversal of the previous Obama-era regulations that required milk to be fat-free (skimmed) or low-fat (1%), another notable aspect is the expansion of access to plant-based milk alternatives. Schools will now be able to serve dairy-free milk alternatives that are ‘nutritionally equivalent’ to their dairy counterparts – previously, this was only allowed on the basis that a written medical or physician’s note was provided. Schools must offer at least two different options of fluid milk at lunch daily and all options must be pasteurised, consistent with current regulations. Milk varieties may be unflavoured or flavoured – provided that the flavoured milk does not exceed the maximum limit of 10g of added sugars per 8 fl oz of flavoured milk. If plant-based alternatives are offered, these must include a similar level of key nutrients to cow’s milk – including at least 8g of protein – and must be fortified in accordance with FDA guidelines to ensure they contain sufficient levels of essential vitamins and minerals including calcium, magnesium and vitamin B12. A school food authority is no longer required to notify the state agency that it is serving non-dairy beverages, and students who request a plant-based milk alternative for a non-disability-related reason are no longer required to submit a written statement. Parents and guardians, rather than just licenced physicians, are also now authorised to submit a note ensuring their child’s access to a non-dairy milk is guaranteed. Commenting on the expansion of access to plant-based milk substitutes, Sanah Baig, executive director of the Plant Based Foods Institute, said: “Students deserve choices at school that reflect the way families eat today. This legislation respects parents’ choices, provides kids with more options, and strengthens American agriculture.” “Allowing schools to offer nutritionally equivalent plant-based milks alongside dairy milk unlocks new markets for American farmers that grow soy, nuts, peas, oats and other nutritious crops used to make these products.” US Democratic Senator Adam Schiff, who co-led the development of the Act, also introduced the Plant Powered School Meals Pilot Act yesterday (14 January) – legislation that would create a new grant programme for school districts to increase plant-based meal offerings to students. “Providing additional resources to school districts so that they can provide more plant-based food options brings us a step closer to ensuring that all students can have access to healthy, sustainable meals,“ said Schiff. “As a member of the Senate Agriculture Committee, I’m proud to introduce this legislation.“ Grant funding made available through the Plant Powered School Meals Pilot Act would support: Culinary training and technical assistance for school foodservice operators and staff Procurement costs of plant-based protein and milk sources from underserved producers; local producers; and female, veteran and beginning farmers Marketing and student engagement , such as conducting taste tests and providing nutrition education Additional labour costs incurred by preparing and serving plant-based options Partnering with small and medium-sized plant-based food businesses and producers for professional development and training School districts who serve a high population of low-income students

Impossible Foods has announced a new partnership with Equii, a US-based start-up that uses fermentation to enhance foods with natural yeast protein. The start-up, based in California, aims to enable a range of nutrition-boosted food solutions using its yeast protein solution – a complete, vegan-friendly protein containing all nine essential amino acids and offering a neutral flavour. It has developed a flour that re-balances the macros from high-carb to high-protein, able to add 20-30% complete protein in a serving of everyday foods such as breads, pasta and baking mixes. Impossible, also headquartered in California and a producer of plant-based meat alternative products, is now joining forces with Equii to expand its innovation portfolio into the bakery segment. In a statement on LinkedIn sharing the news, Impossible’s CEO, Peter McGuinness, wrote: “Teaming up with Equii will allow us to deliver even more protein in a way that’s complementary to our existing plant-based proteins, starting with select grain-based breads and pastas”. The move comes as the US’ new Dietary Guidelines categorise proteins among the highest priorities for American consumers, with a significant emphasis on minimally processed whole foods and animal-sourced foods. McGuinness continued: “Protein shouldn’t stop at the patty and now it doesn’t have to. Imagine having a burger where you can get meaningful protein from both the patty and the bun, bringing even more nutritional value – it’s not impossible.” Impossible’s entry into the baked goods category marks a milestone for the company as its first foray outside of plant-based meat alternatives. The company was recently involved in a four-year trademark legal case against Spanish bakery Impossible Bakers , centring around the use of the word ‘Impossible’ in the bakery’s branding and logo. Though the action was dismissed, with the court concluding that consumers would easily be able to distinguish between the two brands in an average shopping environment, the case and subsequent news of the Equii partnership raises the question of whether Impossible Foods’ expansion into bakery could have been under consideration for some time prior to the announcement. Top image: © Equii

Cauldron Foods has launched Cauldron Express, a new four-strong tofu range aimed at delivering ‘big flavour with zero fuss’. Now available at Tesco stores across the UK, the range is claimed to be the ‘fastest tofu on the market,’ cooking in just five minutes and pre-seasoned for convenience. Included as part of the new line are two Marinated Tofu Pieces products in Asian-inspired flavours. Positioned as an ideal addition to stir fries, wraps and salads, the pre-prepared pieces come in Teriyaki (also available in Waitrose) or Ginger & Garlic variety (a revamp of Cauldron’s existing Marinated pieces range). Also available are two Grillable Tofu products: tofu that is ‘built for the heat,’ in an extra-firm and pre-marinated format suitable for grilling, griddling or barbecuing. According to the brand, the robust, high-protein blocks are ‘packed with flavour’ without crumbling under pressure. They are available in Oregano & Thyme or Smoky BBQ varieties. Lucy Grogut, marketing director at Cauldron Foods, said: “Despite being the fastest growing sector , worth £57.5 million, our consumer research identified that tofu is still commonly seen to be tricky to cook and prepare, often resulting in a bland flavourless finish and kitchen frustrations”. She added: “We’ve used our signature plant alchemy to create bold, delicious products that remove the perceived ‘faff’ of tofu prep. Giving consumers, and retailers, something genuinely new, exciting and distinctive in a competitive category.” The Pieces are priced at £2.75 per 160g, while the Grillable products are £2.30 per 180g block.

A new UK start-up, Messyface, is launching its range of better-for-you spreads this month, aiming to bring a modern uplift to the nation’s jams and preserves aisles. The brand offers a fresh take on Tahin Pekmez, a traditional Turkish sweet spread made from slow-cooked grape molasses and nutty, sesame-based tahini. This sweet spread can provide an alternative to both jam and peanut butter, ideal for enjoying on bread among other breakfast and baking applications. According to the brand, the product offers an indulgent caramel-like texture, with tasters saying they ‘can’t believe’ it’s made from just grapes and sesame seeds. In addition to being vegan and gluten-free, the spreads tap into two of the most prominent current food trends: fibre-rich products, and naturally sweetened options that are free from refined sugars amid the shift away from ultra-processed foods. The product launches in three varieties: original, made with just grape molasses and tahini; hazelnut, made with the addition of roasted hazelnuts; and hazelnut cacao, adding 100% cacao powder to the hazelnut variety. Alex Epstein, founder of Messyface, first discovered Tahin Pekmez in a small Turkish deli in the Netherlands. Since, he has been determined to bring the seed and fruit fusion to a broader audience through the development of his brand. “I loved the simple transparency of the recipe, the fact this was a fibre-rich product with authentic World cuisine heritage that offered natural fruit sweetness without resorting to any refined sugars, palm oil or synthetic stabilisers, sweeteners and thickeners,” he commented. “Ottolenghi has made significant strides in recent times championing tahini appreciation with the UK. My vision was to spread the ‘tahini joy’ by championing it within a more mainstream medium that could be utilised on bread, in porridge, within smoothies or across any number of home baked offerings”.

British plant-based food and beverage brand Bol has expanded its range of nutritionally complete meal shakes with two new flavour varieties, banana and strawberry. The Bol Power Shakes line was newly reformulated last year, and has now seen an extension in time for Veganuary. The brand noted rapid growth in the functional foods category, with RTD nutritionally complete beverages increasingly used as breakfast and meal replacement options by busy consumers. Bol’s new fruit-led variants are now available this month, exclusively via the brand’s website ahead of wider availability on Amazon. The banana Power Shakes are made with real banana, dates and almond butter, while the strawberry recipe combines strawberries, oats and vanilla. They build on the success of the range’s blueberry SKU , launched in Tesco in November. Banana and strawberry remain two of the most familiar and best-performing flavours in the UK, with strawberry a leading flavour in functional beverages and banana demonstrating high repeat rates in the category. The shakes deliver over 25g of plant-based protein, 9g of fibre, and 25 vitamins and minerals, as well as being naturally low-sugar and free from artificial sweeteners, preservatives, gums and emulsifiers. Bol said it aims to differentiate itself within the nutrition shakes category by using whole food ingredients rather than powdered formulations and additives. Toni Ehrnreich, head of brand and marketing at Bol, said: “Our shoppers have been asking for more fruit-first flavours, with breakfast being a key consumption occasion. These launches allow us to bring more familiar flavour cues into the Power Shakes range while staying true to our whole food approach.”

US-based alternative seafood start-up Aqua Cultured Foods has announced it is ceasing operations following five years in business. The company was established in Chicago in 2020 by co-founders Brittany Chibe and Anne Palermo. Its focus was on developing realistic, innovative seafood alternative products, including scallops and tuna, using a proprietary biomass fermentation process and entirely plant-based ingredients. Despite raising $10 million since its inception and celebrating several milestones in recent years, including securing Generally Recognized as Safe (GRAS) approval in the US , the company announced its closure last week, citing funding challenges. The news follows the closure of several other meat and seafood alternative start-ups over the past year, including French alt-seafood maker Olala Foods and US-based vegan chicken producer Sundial Foods . It reflects the challenging economic environment for start-ups in the alternative protein space currently, with businesses facing headwinds due to factors like slowing private investment, high costs associated with production and scale-up, regulatory challenges and struggles to maintain a competitive position in a crowded market. In a statement shared on LinkedIn, co-founder Chibe wrote: “To everyone who supported Aqua along the way, every single investor, team member, advisor, customer, partner and cheerleader – thank you. This journey tested me, shaped me and taught me what I'm capable of. I'm incredibly proud of what we built together.”

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

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