Protein has exploded in the past few years, but has it reached its peak? In this opinion piece, Ando Ahnan-Winarno (aka The Protein Doctor), food scientist and co-founder of tempeh brand Better Nature, takes a closer look at the problem with protein. He explains why not all protein is created equal, and reveals why he believes ‘better proteins’ are the future. Protein has never been more popular, or more misunderstood. Scroll social media, walk down a supermarket aisle, or glance at a gym smoothie menu and you’ll see it everywhere: high-protein, extra protein, added protein, protein-packed. It’s become a badge of honour. A shorthand for health. A magic word to reassure us we’re ‘doing food right.’ But here’s the problem: as brands and manufacturers in the food industry, we’ve turned protein into a numbers game and in doing so, we’ve lost sight of what better protein actually means. As a food scientist, I spend my days trawling through new protein research. As a consumer, I also see just how confusing the protein conversation has become. More grams. Less context. Louder claims. And very little discussion about quality, digestibility, what protein actually does inside the body and the importance of other nutrients that come with it. The issue isn’t that protein is bad, it’s that the obsession with more distracts from asking for better. Better for overall, long-term health. Better for digestion. Better for the planet. Better for sustainable eating habits.   Not all protein is created equal Protein is essential. It helps build muscle, supports immunity, regulates hormones, and keeps us feeling full. But the bit we rarely talk about? Protein quality matters. What makes a protein better isn’t just how much is listed on the pack. It’s about the amino acid profile (does it contain all the essential amino acids the body can’t make on its own?) digestibility (how easily the body can break it down and absorb it) and what comes with it (fibre, gut health benefits, antioxidants and polyphenols, or on the flip side, excess saturated fat, sodium, carcinogens and additives).   Many ultra-processed high-protein foods tick one box while quietly failing the others. Consumers might hit their protein target, but their gut, metabolism and long-term health won’t necessarily thank them for it. As an industry, we’ve also made protein feel intimidating. Animal-based proteins are framed as the gold standard, whilst plant-based proteins are often positioned as incomplete, inferior or only for vegans. This narrative is outdated and scientifically inaccurate. The truth is, some of the many exciting developments in protein science are happening in plants, especially when we look beyond isolated powders and toward whole, fermented foods.   Better protein: The fermentation upgrade Tempeh isn’t new. It’s been a staple in Indonesian diets for centuries. But nutritionally speaking, it’s way ahead of its time. Tempeh is made by fermenting whole soybeans, and that fermentation process is a game-changer. It improves protein digestibility, increases antioxidant bioavailability,  reduces anti-nutrients and increases gut-health-promoting benefits. In short, fermentation can make better protein. Tempeh delivers complete protein and fibre, something most animal proteins simply can’t offer. It supports muscle health and gut health at the same time. That’s what better protein looks like: multifunctional, efficient and aligned with how bodies work comprehensively.   The future of protein isn’t louder, it’s smarter Consumers don’t need more added protein products on the supermarket shelves. They need clearer conversations about which proteins serve them best, nutritionally, environmentally and culturally. Better protein isn’t about restriction or perfection. It’s about upgrading what we already eat. Giving chicken the night off. Swapping one meal a week. Choosing foods that work harder for our overall health without demanding we overhaul our lives. Plant-based proteins like tempeh aren’t the future because they’re trendy or ethical (though they can be both). They’re the future because the science stacks up. They’re efficient, resilient, gut-friendly and genuinely health-promoting.   As brands and manufacturers in the food industry, it’s time we stop focusing mainly on how much protein is going into products and start focusing on the wider health picture.  That’s how we help consumers cut through the confusion and make protein make sense.

British plant-based recipe kit start-up Grubby has expanded its partnership with vegan food brand Bosh this year, alongside the launch of its biggest ever menu in celebration of Veganuary. The latest collaboration between Grubby and Bosh – the brand established by plant-based chefs Henry Firth and Ian Theasby – focuses on ‘bold, saucy comfort dishes that don’t compromise on taste, speed or plant diversity’. Grubby’s team is working closely with Firth and Theasby to craft dishes that aim to exceed high standards of taste while keeping cooking times under 30 minutes, appealing to the growing number of busy consumers looking for convenient plant-based options. According to Grubby, the partnership combines ‘weeknight ease and restaurant-quality flavour,’ bringing recipes released in batches throughout January, February and March. They are developed around three core principles – ‘maximum flavour, minimum faff, stealth nutrition and gateway flexitarian appeal’. The brand’s Veganuary line-up this year features 144 simple recipes spanning globally inspired cuisine, comfort dishes and protein-packed bowls, tapping into today’s biggest food trends. These include a series of ten recipes from Firth and Theasby, including Crispy Tempeh Tacos with Peanut & Sesame Salsa Macha; Tofu Curry Udon Noodles; and Chipotle Meaty Mushroom Tacos. Meanwhile, the Global Flavours range includes Caribbean-style Jerk Tofu, Coconut Rice & Pineapple Salsa; Thai-inspired Sticky Thai Tofu Pad Med Mamuang; and Mexican-style Spicy Chickpea Chile Verde with Tomatillos & Pulled Mushrooms. Additionally, the High-Protein range contains up to 47g of protein per dish, all from whole food ingredients. Dishes include on Falafel Smash Wraps with Butter Bean Hummus; Creamy Pea Pesto Tortiglioni with Butter Beans; and Smoky Superfood Stroganoff Gnocchi with Spinach. Martin Holden-White, founder of Grubby, said: “Our recipe development team have absolutely nailed a whole host of new recipes, from authentic world flavours to new Bosh creations and our highest-protein meals yet. We’re out to prove that eating more plants isn’t a compromise.”

Jeffrey Gendelman, CEO of plant-based meat start-up Daring Foods, has announced he will step down after nearly five years with the company. Gendelman became CEO in April 2024, succeeding founder Ross Mackay after he stepped down from the CEO role. Gendelman was chief operating officer at the company prior to this transition. Daring Foods was established in 2018 by Mackay and co-founder Eliott Kessas. The company was founded in the UK, but moved its base to California, US in 2019, launching onto the US market in early 2020. The company’s mission is to replace chicken in the animal food system with plant-based alternatives that are sustainable and made with simple, consumer-friendly ingredients, without compromising on taste. Its portfolio includes plant-based alternatives to chicken wings, pieces and ready meals. In a statement shared on LinkedIn, Gendelman stated that he is “taking some time to reflect and have conversations” as he steps away from the role. “We navigated one of the most challenging chapters in plant-based meat in decades,” Gendelman said. “What was more than $4 billion of private capital invested in 2021 became roughly $300 million in 2025, alongside nearly four years of mid to high single-digit category contraction and many competitors exiting the space.” Praising the Daring team for their “resilience and focus” throughout a difficult time, he described the company as “well positioned for its next phase of growth following a successful exit to strong strategic partners in V2Food and Ajinomoto Co”.

Plant-based beverage brand Califia Farms has introduced a brand-new, three-ingredient, organic soy milk product in the US alongside several new creamers and coffee drinks. Announced today (22 January 2026), the new Simple & Organic Soymilk product delivers 8g of plant protein and is made from simply organic soybeans, water and sea salt. While soy has long been among the leading ingredient bases within the milk alternatives market, Califia Farms said the category has remained largely unchanged despite growing demand for minimal-ingredient and high-protein formulations. In 2025, soy saw an 8% consumption increase among Gen Z consumers, highlighting ongoing relevance and opportunity for modernised offerings. According to the brand, its new clean label soy milk offers a creamy and neutral flavour, ideal for adding to smoothies, cereal, matcha and coffee. The product is debuting in two size options – 32 oz, at an MSRP of $5.99, and 48 oz, at $6.99. Also new to the brand’s US line-up are several additions to its creamer and RTD coffee portfolio. These include: Simple & Organic Sweet Crème Almond Creamer – $6.99 MSRP, available in 25.4 oz Simple & Organic Salted Caramel Almond Creamer – $6.99 MSRP, available in 25.4 oz Vanilla Cold Brew with Almondmilk (RTD) – $5.99 MSRP, available in 48 oz Unsweetened Matcha with Almondmilk (RTD) – $5.99 MSRP, available in 48 oz Brown Sugar Cold Brew with Almondmilk (RTD) – $5.99 MSRP, available in 48 oz

UK-based plant-based food company VFC Foods, which owns Meatless Farm, is separating from the Vegan Food Group (VFG), formed just two years ago . Once independent, VFC and Meatless Farm will operate under the VFC Foods name, following VFG’s closure of its York offices to focus on its plant-based factory in Germany. Co-founder Adam Lyons will return to oversee operations. The move comes amid a wider reorganisation at VFG, which has also led to the closure of Clive’s Purely Plants Bakery in Dartmouth, Devon – a site that received £650,000 in investment just six months ago, including new production equipment. Speaking to Green Queen , VFC and VFG co-founder Matthew Glover said: “Decisions were made in the interest of creating a permanent, profitable operation to produce and distribute sustainable plant protein across Europe. We’re excited about the future of Meatless Farm and the work of the team in Germany to manufacture and distribute high-quality plant protein products across Europe in the decades ahead.” The closure of Clive’s Purely Plants Bakery and the York head office is said to have resulted in over 60 redundancies. In reporting from The Grocer , the separation of VFC and Meatless Farm from VFG is set to be completed in the next few weeks, with Lyons, who exited the VFG in 2024, said to be returning in a ‘hands-on leadership role’ VFC Foods operates plant-based brands Vegan Fried Chicken and Meatless Farm, which it acquired in 2023, and is now in the process of becoming an independent entity. Lyons launched the business in 2020 and left in 2024 following the merger with VFG. The business is now being funded jointly by Lyons and the Ahimsa Foundation. Speaking to Green Queen , Lyons said: “My return is centred on stabilisation across operations, finance and commercial delivery. The business is now governed, funded and managed independently with clear accountability and direct leadership.” The restructuring follows the VFC brand's withdrawal from shelves as the company prepares for product reformulation to address rising concerns around UPFs. Meatless Farm will continue to be stocked in UK supermarkets. Lyons added: “We do not want to be part of the UPF problem; we want to be part of the solution. VFC will be repositioned and relaunched in 2027 with this ambition at its core.” The Plant Base has reached out to the Vegan Food Group and VFC for comment.

In this instalment of Start-up Spotlight – which celebrates lesser-known companies and their innovations – we speak to Daryl Pek, co-founder of Mottainai Food Tech, parent company of Jiro Meat, about the company's recent expansion and its mission to valorise food waste. Congratulations on the recent opening of your facility in Singapore. Could you tell us how the opportunity came about and what you plan to do at the site? After winning the DBS x NEA Hungry for Change Challenge, we were awarded funding support to establish a lab and further develop our idea of producing plant-based protein from okara. The initial trials delivered promising results, which gave us the confidence to raise additional funds. This led to us setting up our pilot manufacturing plant and R&D lab and enabled us to advance Jiro Meat to a higher technology readiness level and begin testing its commercial viability. Could you tell us more about Mottainai Food Tech’s aims and how the company came to be? Mottainai Food Tech is a Singapore-based food technology company focused on developing fermentation-driven solutions to create healthier, more affordable and sustainable nutrition. The name ‘Mottainai’ is a Japanese term expressing regret over waste, which reflects our philosophy of creating value from overlooked or underutilised ingredients. The company came about after we began exploring how nutrient-rich side streams like okara – the insoluble pulp of soybeans that remains after they are filtered to make soy milk and tofu – could be upcycled into high-value food products. Our early work in this area showed strong potential, and this gave us the confidence to scale those ideas into real solutions. Our first product, Jiro Meat, grew out of this journey, demonstrating how fermentation and food science can transform by-products into clean-label, high-fibre protein that supports both taste and health. What inspired the idea to upcycle okara, and why is it so important to reduce food waste by upcycling byproducts? The inspiration to upcycle okara came from recognising both its scale as a waste stream and its untapped nutritional value. In Singapore alone, more than 10,000 tonnes of okara are generated each year, and globally, the number reaches over 14 million tonnes. Because okara is highly perishable due to its moisture content, most producers discard it at a cost or divert it to low-value uses like animal feed, even though it is rich in fibre and protein. Very few companies have been able to effectively transform okara into palatable, high-value food, and those that do typically incorporate only very low percentages of okara in their products. By valorising okara through fermentation, we are able to achieve two goals at once: reducing food waste and carbon emissions, while creating healthier and more affordable nutrition. Beyond reducing emissions from incinerating or landfilling okara, this approach also helps alleviate the environmental burden from conventional livestock production, which contributes 14.5% of global greenhouse gas emissions and places immense pressure on land and water resources. By upcycling nutrient-rich by-products into functional foods, we can build a more sustainable food system that is less reliant on livestock while making better use of existing resources. What challenges do you anticipate when scaling up this kind of production method? Scaling up from lab to pilot production has been challenging due to the larger scale and increased manpower requirements. Automation, customising equipment and fine-tuning fermentation parameters to suit our specific processes will be essential to scaling up our technology. This has been a costly and time-consuming journey, but it is essential to ensure the consistent quality and scalability of Jiro Meat. We envision that similar challenges will be encountered by the team as we scale up further. Can you tell us a bit more about how your flagship Jiro Meat product came about and walk us through the process of creating it? Jiro Meat is created by upcycling okara into a nutritious, versatile protein. The process begins with collecting okara from food manufacturers, adding a proprietary blend and incubating the mixture for a few days to allow fermentation to occur, before packing and freezing it for use in various applications. While the process may appear simple at first glance, it is elegantly simple and achieving this required significant time and effort as we finetuned our fermentation parameters and identified the optimal mix of ingredients. Do you have plans to release Jiro Meat to a wider audience or offer other similar products using the same process? With the launch of our pilot facility, we have begun meaningful business development and are seeing strong interest. Fermentation is a delicate process that can behave differently depending on the substrates used, so careful optimisation is required. We have prototypes in the pipeline that we plan to launch when they are ready. This involves using both side-streams and other ingredients, along with our proprietary blend of cultures, to develop new products and ingredients through fermentation. What key challenges have there been to securing retail slots for a product like Jiro Meat? How does the regulatory landscape look for novel foods like this? Our current focus is on B2B channels, as we believe this approach will help drive adoption in an already competitive and saturated industry. The key challenges are similar to those faced by other plant-based companies, including initial scepticism around product cost and perceptions related to ingredient complexity. These are challenges that we believe Jiro Meat and our production approach can address. In terms of regulation, it is a collaborative landscape. We work closely with regulators to demonstrate that our processes are robust, our products are safe, and everything we create is fit for human consumption. This ensures both compliance and confidence in introducing novel food products like Jiro Meat to the market. How do Mottainai’s solutions compare to other food waste processes, and what challenges have you faced in developing this solution? Many existing food waste processes either convert only a small portion of the waste into products suitable for human consumption or they treat it and produce lower-value outputs such as animal feed. In contrast, Mottainai Food Tech’s fermentation platform enables us to valorise a much higher proportion of food manufacturing side-streams directly into nutritious, functional foods for people. This means we are creating higher-value, healthier products while maximising the resource efficiency of the input materials. One of the key challenges we have faced is that this approach represents a novel application of fermentation science. Turning side-streams into high-quality food ingredients requires significant R&D and process optimisation, and we have invested a great deal of time and effort to scale our technology to where it is today. While this has been complex, it has also allowed us to build a strong technological foundation and unique expertise that set us apart in the field. For other start-ups in this industry, especially those focused on reducing waste and promoting sustainability, what advice would you offer in regards to securing patents and funding? One strategy worth considering is to carefully weigh the benefits of patents versus trade secrets. Patents can provide strong protection, but the application process is time-consuming, costly, and can expose sensitive information if unsuccessful. For some key processes, keeping them as trade secrets can be a more efficient way to safeguard competitive advantage while avoiding unnecessary disclosure. Equally important is ensuring there is a clear market fit. Too often, start-ups in sustainability and food tech focus heavily on R&D and product development but neglect early validation with customers and partners. Demonstrating commercial viability early on not only sharpens the value proposition but also makes fundraising conversations more compelling. Finally, assembling a well-rounded team is crucial. Having someone with financial expertise (whether as a co-founder, advisor, or early hire) can help navigate funding strategies, manage costs, and plan for sustainable growth and scaling. Looking ahead, what are your long-term goals at the facility, and where do you see Mottainai Food Tech in five years? In five years, we hope to expand our production capacity with a larger plant so that Jiro Meat and our other innovations can reach a much wider audience. At the same time, we envision our current facility continuing to serve as a hub for R&D, where ideas can be tested and piloted before scaling.

US plant-based beverage brand Malk Organics has unveiled a new line of coconut-based creamers, available in three flavours. The brand, headquartered in Texas, said it aimed to take a different approach to other creamer brands with its new line. While many creamers contain gums, oils and ‘mysterious natural flavours,’ Malk formulated its range with a focus on simple, ‘recognisable’ ingredients. The Vanilla Coconut Milk Creamer offers a clean label take on classic vanilla options, described as offering a warm and rich flavour with ‘the perfect sweetness’; meanwhile Sweet Cream Coconut Milk Creamer offers ‘perfectly balanced’ notes of cream and sugar. Finally, the Unsweetened Coconut Milk Creamer is made ‘for the purists,’ containing 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 creamers are USDA-certified organic, non-GMO, and glyphosate residue-free. The range is available at select retailers across the US now.

Agronomics, the London-listed cellular agriculture investor, has put a further AUD 3 million (£1.5 million) into Australian biotech All G, underscoring growing investor confidence that animal-free dairy proteins are moving from pilot phase to commercial reality. The investment, made through a convertible note as part of a wider AUD 10 million funding round, will support All G’s scale-up of lactoferrin produced via precision fermentation – a high-value milk protein widely used in infant formula, medical nutrition and functional foods. For food and beverage manufacturers, the deal highlights how alternative protein technologies are beginning to clear regulatory and cost hurdles that have historically limited adoption in regulated categories such as infant and clinical nutrition. All G said it plans to launch lactoferrin products in the United States and China in the first quarter of 2026, following a series of regulatory milestones. In late 2024, the company became the first globally to receive approval in China to sell recombinant bovine lactoferrin, a market where demand is closely tied to infant formula consumption. Earlier this year, it also achieved self-affirmed GRAS status in the US for its animal-free bovine lactoferrin. Lactoferrin, which supports immune health and iron absorption, is traditionally extracted from cow’s milk in small quantities, making it expensive and supply constrained. Precision fermentation allows the protein to be produced without animals, offering the potential for lower costs, improved consistency and reduced environmental impact. Agronomics said the latest funding will be used to expand commercial-scale production, advance regulatory submissions in additional markets, strengthen intellectual property and support expansion in Asia and Europe. The investment brings Agronomics’ total exposure to All G to about £8.9 million, representing just under 5% of its reported net asset value. The funding was structured as a 24-month convertible note carrying a 6% annual coupon, with conversion discounts linked to the timing of a future financing or exit. For the broader food and beverage sector, the deal reflects rising interest in precision fermentation as a supply-side solution for ingredients that are costly, volatile or sustainability constrained. Major dairy and infant nutrition players have increasingly signalled interest in fermentation-derived proteins as a way to de-risk supply chains while meeting tightening environmental and traceability requirements. Agronomics, which focuses exclusively on cellular agriculture and fermentation-based food technologies, has built a portfolio of more than 20 companies developing alternatives to animal-derived ingredients. Regulatory progress in China – the world’s largest infant formula market – could prove pivotal in accelerating commercial uptake of fermentation-derived dairy proteins globally, particularly if All G can demonstrate cost parity and scalable supply.

Emsland Group has announced the launch of Emjel LC 15, a new functional starch solution aiming to transform the production of vegan and vegetarian confectionery. The ingredient solution is designed to bridge the gap between starch and gelatin systems, delivering the same processing ease traditionally associated with gelatin while serving demand for fully plant-based options. While conventional starch-based jellies require high cooking temperatures and complex processing conditions to achieve full gelatinisation and desired texture, Emsland said its Emjel LC 15 solution works efficiently under atmospheric conditions – much like gelatin. This makes production simpler and gentler on sensitive ingredients such as natural flavours, colours and vitamins, broadening the use of starches in premium jelly and gum applications. Manufacturers can use the solution to develop gelatin-free products without switching to pressure or vacuum cooking systems, while achieving the smooth, elastic texture and clear appearance consumers expect from gummies and jellies. The products can also benefit from improved thermostability, maintaining their structure at elevated temperatures where gelatin-based products may soften or melt. Emsland added that manufacturers can also reduce energy and consumption costs through lower cooking temperatures, an additional benefit alongside expansion into vegan, halal and kosher markets.

Quorn Foods has announced two senior leadership appointments as the meat alternatives business looks to accelerate growth across the US and its foodservice channel. Effective January 2026, Phil Thornborrow has been appointed president of US operations, moving from his role as global director of QuornPro, the company’s foodservice brand. Meanwhile, Damien McLoughlin joins the business as global foodservice director. Thornborrow has spent nine years at Quorn and has more than two decades of leadership experience. During his tenure, he played a key role in establishing the QuornPro brand, shifting the business towards chef-led foodservice solutions and delivering growth across Europe and the UK. In this new role, Thornborrow will focus on scaling the US business, with an emphasis on supply chain efficiency and operational discipline to expand the foodservice channel. McLoughlin brings more than 30 years of experience across FMCG, foodservice, ecommerce and business-to-business ingredients. He previously held senior European and global roles at Unilever and more recently, led the digital transformation of Flora Food Group across Europe. At QuornPro, he will be responsible for unlocking further growth in the out-of-home channel. David Flochel, CEO of Quorn Foods, said the appointments significantly strengthened the company’s leadership team and added that Thornborrow’s cross-channel expertise positions him well to lead the US business, while McLoughlin’s commercial and transformation experience will help realise the full potential of foodservice as a growth engine for the brand. The changes follow a period of increasing focus on foodservice and international markets for Quorn as operators and consumers continue to seek plant-based protein options that are nutritious and sustainable.

Future Ocean Foods, a trade association dedicated to the global alternative seafood industry, has announced it is seeking acquisition. The association encompasses businesses across the plant-based and cultivated seafood sector. Currently, the Canadian non-profit consists of 53 member businesses across 17 countries, which include start-ups, scientists and investors. Founded in 2023 by executive director Marissa Bronfman, Future Ocean Foods aims to foster collaboration and amplify the voice of the emerging alt-seafood industry, with a focus on accelerating sustainable solutions in food and beverage, health, wellness and materials. In a statement on LinkedIn, Bronfman said she is seeking support for the organisation in the form of a new leader as it approaches its next chapter. She calls for interest from venture capital firms in the blue tech economy looking for “exceptional and differentiated deal flow,” companies aiming to develop products for the food, health, wellness and beauty industries, and foundations working to save the world’s oceans. Future Ocean Foods said the opportunity offers a rare chance to take on a non-profit primed for significant expansion, with global demand for sustainable seafood alternatives on the rise. The organisation seeks an owner to unlock scalable ROI through corporate sponsorships, membership tiers, industry events, data and insights, and grants and partnerships. The acquisition would include the Future Ocean Foods brand and visual identity, and associated assets including its website domain, LinkedIn page and content library, full membership database, relationships with partners and ecosystem leaders, and the option to assume Canadian non-profit status and benefits. In her LinkedIn post, Bronfman wrote: “I’m so grateful for these last two years as founder and executive director. We’ve built an incredible foundation from which someone with vision and drive can catapult the organisation forward. I can’t wait to see what the future holds.”

British jam brand Fearne & Rosie is adding a new seedless preserve range to its portfolio, available in raspberry and strawberry varieties. According to the brand, the jam boosts the same flavour as its existing range, with a smoother texture. Both flavours contain 70% fruit, packed with 51 raspberries and 31 strawberries per jar, and contain 40% less sugar than standard jams. They are vegan-friendly and made with entirely natural ingredients and zero seeds. The no-added-concentrate preserves are designed to provide a better-for-you jam option for spreading on toast, stirring into porridge or spooned into yogurt and granola. Rachel Kettlewell, founder of Fearne & Rosie, said: “With no added concentrate and no seeds, we’ve taken two of our flavour favourites and made them seedless, while keeping everything else our customers know and love exactly the same”. “The seed debate can divide opinion, so we thought it was time to make sure there was something for everyone. Seedless is 14% of the category and we’re excited to provide a fruit-filled, lower-sugar option for consumers.” Launching via Ocado and on the brand’s website from the end of January, the NPD will also be available to independents via wholesalers next month. The products are priced at £3.50 per 310g jar.