German biotech company MicroHarvest has announced changes to its leadership team as the company prepares for its next phase of growth. Co-founders Katelijne Bekers and Jonathan Roberz will jointly serve as co-CEOs, which Bekers leading commercial expansion and Roberz the strategic direction and European scale-up. Luísa Cruz, the company’s third co-founder, remains chief technology officer, leading technology development and continuing to shape the company’s strategic direction alongside Bekers and Roberz. Meanwhile, Jan-Philipp Birke, previously head of operations, has been appointed chief operating officer, while Justus Reich, previously head of finance, has been appointed chief financial officer. The company, based in Hamburg, uses biomass fermentation to produce protein from regional agri-food side streams within 24 hours. Its ingredients are already approved in the EU for aquaculture and pet food applications, with the company planning to extend to food-standard certification later, once appropriate Novel Food approvals are secured. The new leadership structure aims to create a more clear division of responsibilities, with Bekers focusing on opening new markets and regions, and Roberz building the European base to turn demand into reliable supply. This includes the company’s new manufacturing plant in Leuna, Germany, due for completion by the end of next year. Bekers commented: “MicroHarvest has reached the point where initial product launches are turning into repeat demand. Our priority now is on meeting it in more markets.” “Scaling our production foundation and expanding strategically at the same time is exactly what this moment requires. This structure is how we do both.”

UK plant-based food brand Bosh! has launched a new range of grain bowls into Tesco stores nationwide, designed to provide convenient and flavourful meals packed with healthy plant ingredients. The bowls are described as light but nutrient-dense, and are available now in three global-inspired variants: Korean Firecracker Grains, Mediterranean Orzo & Beans, and Thai Sweet Potato Grains. Each 300g bowl offers a source of protein and fibre, and contain 9-17 different plant varieties, as well as essential nutrients such as niacin and zinc. Founders Henry Firth and Ian Theasby – who have built a strong following for the Bosh! brand in the UK’s plant-based food sector through their series of plant-based cookbooks and 3.5 million-strong social media audience – commented: “We have always wanted for Bosh! to be a business with customers at the heart of everything we do. Quite simply, that was the inspiration for this latest range. We listened to what our customers want: plant-based, full of flavour, nutritionally dense, convenient meals.” The Bosh! brand entered the retail space last year with a range of ready meal products in Tesco, followed by an expansion into seasonings in December 2025. The brand has continued its partnership with the retailer through this latest listing, with the new grain bowls now available at an RRP of £4.75 per 300g pack.

A new report from the EIT Food Consumer Observatory, published today (28 September 2026) in line with the International Day for Universal Access to Information, highlights how European consumers are becoming more confident in their food choices despite scepticism about the information available to them. While Europeans have more food information available than ever before, the report says that deciding who and what to believe remains difficult. The report, co-funded by the European Union and titled ‘Who do consumers believe?,’ is based on responses from around 20,000 consumers across 18 European countries. It explores how Europeans feel about their own food choices, what they believe they know about healthy and sustainable diets, their ability to identify reliable information, and which sources they trust. Its findings suggested a growing gap between consumer confidence in making the right choices, and in the information available. The share of Europeans who felt able to make good food choices increased from 60% in 2024 to 66% in 2025, but fewer than half said they consider food information reliable. 53% said they know where to find sources they trust, suggesting consumer confidence in being able to identify reliable sources. Health was an area respondents said they felt more confident navigating than sustainability. Nearly three-quarters (72%) said they feel their knowledge of healthy diets is sufficient, and 62% said they can judge how healthy a food is. Sustainability paints a different picture, with those figures falling to 52% and 47% respectively. The findings also showed confidence varied by age. Consumers aged 55 and above were most confident in their food choices, with 70% feeling positive about the choices they make, compared with 62% under 35. However, older consumers said they felt less confident about sustainability specifically. Fewer than half of those aged 55 and over said they feel sufficiently knowledgeable about food sustainability. Among consumers with low trust, only 37% feel able to determine the sustainability of food, compared with 65% among consumers with higher trust. This suggests access to information alone may not be enough if consumer confidence in the source is low. Farmers were identified as the most trusted actors across the food chain overall, but trust in them still fell from 49% in 2024 to 64% in 2025. Meanwhile, trust in manufacturers declined from 41% to 39%. Fewer than one-third of consumers said they consider retailers, public authorities, restaurants and caterers reliable sources of food guidance. Consumers placed greater confidence in doctors, health practitioners, scientists and academics – but the report found trust in these sources is also declining. Meanwhile, traditional and online media face greater scepticism, and online influencers were said to be among the least trusted sources. Klaus G Grunert, professor of marketing at Aarhus University and lead of the EIT Food Consumer Observatory, said: “Consumers do not appear to be asking simply for more information. They need information they can understand, assess and trust.” He added: “The findings show that confidence in our own choices can grow even while confidence in the information environment remains fragile – addressing these gaps will require clearer, evidence-based and coordinated communication on food, particularly around sustainability, where consumers report the greatest uncertainty”.

US plant-based brand Ripple Foods has launched Ripple Toddler Plant-Based Milk, a new shelf-stable milk substitute created for children aged 12-36 months. The vegan-friendly beverage contains 8g of pea protein per 8 fl oz carton, in addition to key nutrients including DHA omega-3s, choline and calcium. Prebiotic fibre is also included to support digestion, and the product is made without the top nine allergens in the US including soya, lactose and gluten. Ripple Foods, based in California, said the drink can offer parents a convenient new option for growing toddlers that can be consumed at home or on-the-go. It has launched in both Original and Unsweetened Original varieties, available in four-packs exclusively in the baby aisle at Walmart stores nationwide. The formulation was designed to ease the demanding transition into toddlerhood, while the shelf-stable format aims to make it easier and more accessible for families to integrate the product into their busy routines. Becky O’Grady, CEO of Ripple Foods, said: “We've seen how strongly Ripple Kids resonates with families looking for protein-forward, allergen-friendly nutrition”. “Ripple Toddler allows us to support families even earlier, with nutrition designed for this important stage and a shelf-stable format that can go wherever their day takes them.”

UK dairy-free cheese brand Honestly Tasty has added a new Alpine Smoked product to its core range, available now ahead of the festive season. While the brand’s founder, Mike Moore, noted that launches this time of year would usually be held back for Christmas, the brand chose to introduce the NPD early for 2026. Moore revealed that “once recipe development was underway, it didn’t take long to decide this was more than a seasonal special”. The new cheese is a semi-firm, smoked offering styled on the mountain cheeses of the Alps. It is described as smoky, sweet and nutty, with a firm yet buttery texture that holds a clean slice, and is made from plant-based ingredients including maize, potato starch and tapioca. The product is designed for crackers, sandwiches and cheeseboards, and will be available as part of this year’s festive hampers from the brand. It is also available individually online and as part of a new five-cheese box, The House Cheeseboard. Founder Moore added: “It's our first cheese of this kind for the main collection, and we're really excited about it”. The brand said early feedback was positive, with the cheese described as offering a texture similar to dairy milk cheese and a “strong but not extreme” smoked flavour that is “rare” in vegan cheeses. Alpine Smoked is now available at an RRP of £6.89 for the individual cheese.

In this exclusive piece, Annick Verween, head of Biotope by VIB, explores how precision fermentation, alternative protein and gene editing can build a more resilient food system, and why AI-assisted biological design is making once-unviable solutions realistic today. Annick Verween For most of the last century, the food industry grew by expanding. More land. More fertiliser. Longer supply chains. More resources. That model delivered abundance, but it also created dependencies. Today, climate volatility, geopolitical uncertainty and increasing pressure on natural resources are exposing the fragility of many of the systems we rely on. Now, the challenge has shifted toward producing food in a way that is resilient, resource-efficient and adaptable to a rapidly changing world. In that world, biotechnology is becoming the centre of the conversation. At Biotope by VIB, what we see consistently is that biotechnology is increasingly becoming a practical tool for strengthening food systems, improving resource efficiency and reducing dependence on vulnerable supply chains. Three technologies that change what is possible Start with precision fermentation. Instead of extracting an ingredient from an animal or a plant half a world away, we can programme microorganisms to produce it directly: specific proteins, fats and enzymes. While the technology itself is impressive, its real value lies in the problems it can help solve. Food supply chains are under growing pressure from climate volatility, resource constraints and geopolitical disruption. Precision fermentation offers a way to make certain ingredients less dependent on weather patterns, land availability and complex global supply chains. Instead of being tied to where a crop grows best or where livestock is raised, production can happen closer to where ingredients are needed. That creates opportunities for a food system that is more resilient, more flexible and less exposed to external shocks. With disruptions now becoming the norm rather than the exception, the ability to produce critical ingredients reliably and locally has become a strategic advantage. Alternative proteins are another important piece of the puzzle. Not because they need to replace conventional protein sources, but because a resilient food system should never rely too heavily on a limited number of crops, species or production methods. Diversifying how and where we produce protein, whether through fermentation, novel crops or other biological approaches, creates optionality. And in a world facing climate volatility, resource constraints and growing demand, optionality matters. The goal is not to replace what already works, but to build a food system that is better equipped to adapt to change and absorb shocks. Gene editing represents a similarly powerful opportunity. Climate change is already putting pressure on agricultural production through heat, drought, salinity, emerging pests and shifting disease patterns. To keep food production reliable, crops need to become more resilient to these changing conditions. Gene editing enables us to introduce desirable traits more precisely and efficiently than traditional breeding alone, helping crops adapt to an environment that is evolving faster than ever before. Rather than being about changing nature for the sake of it, it is about giving farmers better tools to continue producing food in an increasingly unpredictable world. None of these technologies belong in the realm of science fiction. Companies are already bringing products to market across all three categories. Increasingly, the challenge lies in how quickly we can scale promising innovations and translate scientific breakthroughs into real-world impact. Ideas that seemed unviable a decade ago are becoming possible today What gives me confidence today is not that biology has become easier. It is that we are getting better at navigating its complexity. The classic biotech penalty was trial and error. You had a hypothesis, whether an enzyme, a strain or a protein variant, and the only way to test it was to make it and measure it, one wet-lab cycle at a time, for years. That is where the time and the capital went. Many promising ideas did not fail because the science was flawed, but because proving the science took too long or cost too much. Today, advances in AI are helping to change that equation. Researchers can better predict protein structures, model biological systems and identify promising candidates before stepping into the lab. Rather than testing thousands of possibilities experimentally, scientists can narrow down the field and focus their efforts where the likelihood of success is highest. Importantly, AI does not replace biology. The experiments still need to happen, products still need to perform and founders still need to solve the challenges of scale-up and commercialisation. What AI changes is the efficiency of discovery. It helps teams learn faster, make better decisions and use capital more effectively. The result is that technologies that may have been scientifically feasible but commercially unrealistic ten years ago are becoming increasingly viable today. This opens up an entirely new set of opportunities for founders, investors and industry partners alike. What this asks of the industry Technology is advancing rapidly, but technology alone will not transform our food system. The next challenge is building stronger connections between the people developing innovation and the people who can help bring it to market. We need closer collaboration between founders and food companies, between researchers and investors, and between scientific technologies and real market needs. Across the biotech ecosystem, we see exceptional science. What often determines success is not the quality of the technology, but the quality of the partnerships around it. Food and beverage businesses should engage with this technology now, as partners, rather than waiting for it to arrive fully de-risked on their doorsteps. Real engagement – meaning joint development, early validation and honest commitments – is worth infinitely more than a letter of intent for something you might buy in five years. Potential is not demand. Biotech will not solve every challenge facing the food system, and I would distrust anyone who promised it would. But the combination of maturing tools, AI-accelerated design and patient, well-structured capital means the solutions we need for a resilient, climate-adapted, resource-smart food system are no longer a bet on the distant future. They are being built right now, and the companies and countries that recognise that early are the ones who will still be feeding people well when the old model finally gives out.

Swedish oat milk maker Oatly has announced the launch of two new fibre-led oat drinks, tapping into growing demand for products that can help fill the ‘fibre gap’. Despite growing awareness of fibre and its important role in gut and digestive health, research shows that the average UK adult consumes around 14g less fibre per day than the UK government’s recommended adequate intake of 30g, and just 4% of the UK population is thought to currently meet the daily target. In response to this, food and beverage manufacturers are tapping into demand for products that make it easier for consumers to add more fibre into their daily routines. Plant-based brands are particularly well-positioned to capitalise on the opportunity, due to fibre being exclusively found naturally in plant-based foods. Oatly’s new launch includes Fibre Barista Edition and Fibre Low-Cal Edition, both designed to contribute to daily fibre intakes while fitting seamlessly into consumers’ daily rituals with minimal changes required. The Barista Edition product is a high-fibre oat drink crafted with coffee in mind. It delivers 5g of fibre per 250ml serving (equivalent to roughly one oat latte) and has been developed to perform in coffee without compromising on taste or texture. The drink is also low in sugars and saturated fat, and offers a source of calcium, iodine, vitamins B2 and D. Meanwhile, the Low-Cal Edition is a low-calorie option delivering the same amount of fibre per serve, but with zero sugar. It contains 20 kcal per 100ml and is described as ideal for smoothies, shakes and other beverages. Oats contain beta-glucans, a type of natural soluble fibre, alongside other beneficial fibre components. Oatly said it drew on its more than 30 years of research and innovation in oats, with deep expertise in how to retain the nutritional properties of oats in beverage formulation, to develop the range. Kate Overy, registered nutritionist and nutrition science and communications lead at Oatly, said: “With most people in the UK not consuming enough fibre, getting an extra 5g can be as simple as choosing an oat drink that's designed with fibre in mind. It’s a convenient, everyday choice that can help contribute to fibre intake without dramatically changing daily habits.” The new fibre range is available in Sainsbury’s now, with an RRP of £2.40 per 1L carton, and will roll out to further retailers through October.

In this instalment of 'Start-up spotlight' – which celebrates small and early-stage businesses and their innovations – we speak to Ineke Nugteren, founder and CEO of Nourish. The UK snack brand is responding to the demand for plant-based, functional offerings built around a gut-friendly ethos and natural, clean-label recipes. Read on to find out more. Could you tell us a bit about Nourish’s mission and how you hope to impact the plant-based food and beverage industry? Nourish exists to prove that food genuinely can be medicine, without ever tasting like it. I came to this from nursing and intensive care, watching first-hand how much diet shapes long-term health, and I wanted to build snacks that support the body – gut health, steady blood sugar, real nourishment – using clean, plant-based ingredients that people actually crave. My hope for the wider industry is that we help shift plant-based food away from being defined by what it leaves out – no dairy, no meat, no this, no that – and toward being defined by what it actively does for you. If we can show that a functional, better-for-you snack can outsell the indulgent option on taste alone, that changes what the whole category aspires to. What gap does the brand fill within the UK functional snacks market? For a long time, UK shoppers have had to choose between snacks that are indulgent but nutritionally empty, and snacks that are 'healthy' but joyless – dry, chalky, over-engineered, and often very cereal heavy. Nourish sits in the gap between those two: genuinely functional (gut-supporting fibre and ingredients, thoughtfully managed sugar, clean labels you can pronounce) and genuinely delicious, because it's developed by someone who cares about the clinical evidence as much as the eating experience. We're also filling a format gap. A lot of 'functional' eating still lives in supplements, highly processed bars and powders. Nourish brings that functionality into the snack aisle: a cookie, a bar, a bite you'd reach for anyway, so the healthy choice doesn't require a lifestyle change, just a different biscuit tin. How have you seen consumer interest in functional and better-for-you snacks change in recent years? What’s driving growth? The conversation has moved on hugely. Five or six years ago, 'healthy snacking' mostly meant lower calorie or free-from. Now shoppers are asking much more specific questions: what does this do for my gut, my energy, my blood sugar? Gut health in particular has gone from a niche interest to something people bring up unprompted. A few things are driving that: much wider public understanding of the gut microbiome and its links to immunity, mood, and skin; a genuine post-pandemic shift toward proactive, everyday health rather than just treating illness; and a wave of accessible science and nutrition content online that's done a lot of the education for us. Retailers have responded too – functional snacking has gone from a single shelf to a whole category mainstream supermarkets are actively building out. Was being a plant-based brand core to Nourish’s proposition from day one? Completely – it was never a rebrand or a reaction to a trend. When I started Nourish in 2015, the 'food as medicine' philosophy and using plant-based ingredients were the same decision. Plants gave me the fibre, the functional compounds and the clean-label simplicity I wanted to build around, so it was the obvious foundation rather than something bolted on later. Were there any notable formulation challenges in developing your range of snacks? How did you navigate these? The biggest recurring challenge is that function and flavour can pull in opposite directions – the ingredients that do the most for gut health and blood sugar (fibres, lower-sugar formulations, whole plant ingredients) are often the hardest to make genuinely craveable, and to keep shelf-stable without leaning on artificial preservatives. We also didn’t want to rely on cheap, ooften highly processed cereals as the base. We wanted to create something different. We navigate that through a lot of patient, hands-on recipe development in our own production kitchen rather than outsourcing it blind – testing texture and taste with the team who actually make the products day-to-day, and treating food safety and quality rigour (to SALSA-audit standard) as part of the formulation process, not an afterthought bolted on before launch. How has awareness of gut health changed in recent years? Do you see this as a significant opportunity for the plant-based food and beverage industry? It's changed dramatically. Gut health has gone from a specialist topic to something you'll hear discussed at the school gate – driven by high-profile research and health voices bringing the science of the microbiome to a mainstream audience, and by people's own experience that how they eat affects how they feel day-to-day. It's a huge opportunity for plant-based food and drink specifically, because plants are naturally where a lot of gut-supporting fibre, prebiotics and functional compounds live. The brands that can translate that science into something genuinely enjoyable to eat, rather than another supplement to remember to take, are well-placed to turn curious, health-aware shoppers into loyal, repeat customers. What has been the company’s biggest achievement to date? Building Nourish into a nationally stocked, award-winning brand – sitting on shelves alongside Ocado, Whole Foods, Abel & Cole, Planet Organic, Daylesford Organic and in the last 12 months onboard Virgin Atlantic – almost entirely through organic growth and community, without a paid advertising budget behind us. Getting there from a standing start is the achievement I'm proudest of. How does Nourish ensure sustainability within its approach? Sustainability for us runs through sourcing, production and community. We keep our ingredient lists clean and minimally processed, which naturally limits waste and unnecessary processing steps. We use recyclable and compostable packaging options. A number of our ingredients and products are organic. And we give back through our charitable partnership with Water for Good, because sustainability isn't just environmental to us – it's about the wider impact the business has. What’s next? Any exciting plans or collaborations ahead that you can share with us? The big focus is taking Nourish from premium and specialist retail into mainstream UK supermarkets, so functional snacking is something far more shoppers can reach for on an everyday basis. Alongside that, we've got new products in development and we're keen to keep doing the kind of collaborations we enjoy most, in the spirit of our recent Matcha Coconut Cookies partnership with OmgTea, where two brands with real ingredient integrity come together. If you could offer one piece of advice to aspiring start-ups in the food and beverage industry to help them navigate the sector’s challenges and opportunities, what would it be? Don't compromise on your 'why'. Supply chains will let you down, production will throw up problems you didn't see coming, and growth will test your standards at every stage – but if you're genuinely clear on the reason you started, that's what gets you through the hard days and stops you cutting corners when it would be easier to. Invest in getting your quality and food safety right early, because that rigour is what earns you the trust to grow. And build your community honestly, before you have a marketing budget – it will carry you further than any advertising campaign.

Maple Leaf Foods has announced it will close two production facilities in Seattle, Washington and Turners Falls, Massachusetts, as part of a move to consolidate its US plant-based protein production into a single site in Indiana. The company, headquartered in Ontario, Canada, has announced the plans following a review of its plant protein manufacturing footprint. Its plant-based brands include the meat-free brands Lightlife, Field Roast, and Yves Veggie Cuisine, most recently added to its portfolio following its acquisition from previous owner Hain Celestial in January 2026. The decision is part of its ‘Fuel for Growth’ initiative, aiming to create a more efficient manufacturing network, improve capacity utilisation, reduce operational complexity and establish a focused Plant Protein Centre of Excellence at the site in Indianapolis, Indiana. Maple Leaf Foods said it expects the transition to occur in phases over approximately 12 to 18 months, with completion targeted for Q4 2027. The company said it will work closely with impacted team members throughout, providing support and considering opportunities at other Maple Leaf facilities where feasible. FoodBev Media has approached the company to find out how many job cuts are expected to be made due to the consolidation. Manufacturing will continue at the Seattle and Turner Falls sites during the transition period, with the phased approach intended to maintain business continuity and support customer service. As production is consolidated, Maple Leaf Foods said it expects to invest in its Indianapolis facility and add team members to support the expanded scope of operations. Curtis Frank, president and CEO of Maple Leaf Foods, said: “Over the past several years, we have taken significant action to improve the performance of our Plant Protein business, and we have made meaningful progress”. “But the category has changed significantly, and declining volumes have left our manufacturing network substantially underutilised. Maintaining three facilities at these utilisation levels creates structural costs that are not sustainable over the long term.” Frank noted that the workforce at the Seattle and Turner Falls sites have “consistently demonstrated tremendous commitment,” adding: “This decision is not a reflection of their performance or the quality of their work. We recognise how difficult this announcement is for them and their communities, and our priority will be to support affected team members with respect, fairness and transparency.” Top image: © Maple Leaf Foods/Lightlife

Agriculture companies Vylor and Rainbow Crops have announced a collaboration to advance new corn traits using artificial intelligence (AI) and multiplex gene editing. Both companies will use Rainbow Crops’ AI-supported Trait Foundry platform to accelerate the development of corn hybrids that are more resilient to extreme weather, such as heat, drought and floods. Rainbow Crops is a Belgium-based agri-tech spin-off from research institute Vlaams Instituut voor Biotechnologie (VIB). Its technology will support Vylor’s expertise in gene editing through the collaboration. Based in Iowa, US, Vylor is an advanced seed and genetics company working on boosting yields for farmers around the world through its scientific expertise. It is currently under the ownership of agriculture group Corteva, and will spin off to become a standalone business on 1 October 2026. The two companies expect the partnership to deliver complex agronomic traits that use inputs more efficiently and increase yield to support farmer profitability. Rainbow Crops’ Trait Foundry combines AI, multiplex genome editing (which enables scientists to edit multiple genes in a cell simultaneously), precision breeding and automated phenotyping (high-throughput measurement of plant characteristics) to design, generate and validate improved crop genetics faster and more precisely than traditional breeding approaches. It is designed to address traits controlled by multiple interacting genes, such as drought tolerance and plant vigour. Mat Muller, leader of Vylor’s investment platform Vylor Edge, said: “Rainbow Crops’ AI-enabled multiplex gene editing capabilities will allow us to make hundreds of gene edits simultaneously, while validating performance in state-of-the-art phenotyping facilities as well as through field trials”. He added: “Genome editing is set to reimagine agriculture by creating plants that can withstand critical challenges, including disease and extreme weather”. Giacomo Bastianelli, CEO and co-founder of Rainbow Crops, said the company’s early work in corn has shown the potential of its platform to accelerate complex trait development. The collaboration comes following the European Parliament’s passage of legislation that enables plants developed through gene editing to be imported and cultivated across the European Union. Corteva recently participated in Rainbow Crops’ €9.7 million seed financing round. Upon the company’s separation, the investment will become a part of the Vylor Edge portfolio.

US-headquartered alt-meat giant Impossible Foods has made its debut in UK retail, launching four new products this week at Tesco supermarkets across the nation. The brand, renowned for its realistic ‘bleeding’ plant-based burgers, has had select products available in the UK market through the foodservice channel since 2022. Now, this latest launch marks the first time consumers will be able to buy the brand’s products in stores and cook them at home. Four brand-new, soya protein-based offerings from Impossible will roll out at Tesco supermarkets: Impossible Burger Patties Made From Plants – Developed specifically for the UK and Europe, these patties are designed to deliver the brand’s signature ‘mouthwateringly meaty taste,’ containing 18g of plant protein and 4g of dietary fibre per burger. Impossible Smoky Chipotle ‘Chicken’ Pieces Made From Plants – The brand’s first ‘whole muscle’-style plant protein, described as ‘juicy and smoky’ with a ‘tender, fine-grain texture similar to chicken breast’. They contain 21g of protein and 3.9g of fibre per 100g serving. Impossible Spicy ‘Chicken’ Fries Made From Plants – Designed for convenience, these ‘Chicken Fries’ are coated in crispy, golden-brown breadcrumbs, with a savoury and slightly spicy flavour. They deliver 13g of protein and 4g of fibre per 100g. Impossible ‘Beef’ Kofta Made From Plants – Featuring a Mediterranean-inspired blend of herbs and spices, these beef-inspired koftas are well-suited to mezze platters and grain bowls, offering 17g of protein and 5g of fibre per 100g. The new offerings are among the first to be produced at Impossible Foods’ new co-manufacturing facility in Europe, aligning with its investment into expanding its presence in the region. Earlier this year, it made its European retail debut through a partnership with Dutch retailer Jumbo. James Hemmings, VP of commercial EMEA at Impossible Foods, said: “We’re coming into this retail market with some fresh new energy. There’s already a strong base of plant-based shoppers in the UK, but there are even more consumers out there who are curious to try products that deliver on taste, convenience and versatility.” He added: “Teaming up with Tesco gives us a great opportunity to meet these consumers where they shop with meaty, flavour-packed options that bring something different and exciting to the table”.

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.