Biotech start-ups Phytolon and Ginkgo Bioworks have announced the successful completion of the second development milestone in their multi-product collaboration to produce natural food colours. The collaboration was initiated in 2022, involving the development of yeast strains to produce two natural colour solutions. The start-ups aim to offer the food industry vibrant and fully functional replacements for synthetic dyes amid increasing concerns around the health impacts of artificial colourants and other additives. Ginkgo Bioworks, based in the US, offers a horizontal platform for cell programming, providing end-to-end services for organisations in food and agriculture as well as pharmaceutials, speciality chemicals and more. Meanwhile, Phytolon, headquartered in Israel, focuses on offering natural, clean label food colours through fermentation of baker’s yeast. In the US, the Food and Drug Administration (FDA) has already banned the Red No 3 dye due to research linking the colourant to cancer in laboratory rats. Since the ban was announced earlier this year, Health and Human Services secretary Robert F Kennedy Jr has continued to prioritise the removal of synthetic colours, with FDA commissioner Marty Makary announcing an initiative to eliminate them from the US food supply by the end of 2026, if not sooner. Phytolon and Ginkgo achieved the first development milestone in their partnership early last year, unlocking the entire purple-to-yellow spectrum. Ginkgo leveraged its AI modeling expertise and high-throughput screening platform to deliver yeast strains with nearly three times higher production efficiency, enabling Phytolon to develop formulations that successfully addressed the desired colouring standards in multiple food categories including baked goods, snacks, seasonings, toppings and icings, confectionery, yogurts, ice creams and frozen novelties. The improved production efficiency drives a significant reduction in the production costs and carbon footprint. According to Phytolon, its fermentation-based manufacturing process requires less energy and capital investment to reach high colouring efficiency compared with benchmark natural colours that rely on farming and extensive post-processing. Phytolon's ‘Beetroot Red’ and ‘Prickly Pear Yellow’ colour solutions are expected to be available to the US market soon, following approval by the FDA. Upon meeting the second development milestone, Ginkgo will receive additional equity in Phytolon. This aims to pave the way for follow-up projects that can bring new benefits to both companies in their growing partnership. Wissam Mansour, Phytolon’s chief product officer, commented: “This is an unprecedented opportunity. The vibrant colours Phytolon is now poised to deliver to customers will allow the food industry to explore the full potential of natural and healthy beet and prickly pear pigments that have never before been readily available with such purity and quality.” Top image: © Phytolon

Considering the widespread social media discourse that took place toward the end of 2024 debating the future of the plant-based category, with critics hinting at its alleged downfall, 2025 is proving to be a very promising year already when it comes to plant-based innovation. Over the past month alone, we've seen an array of exciting NPD announcements hit the headlines. Far from being over, meat and seafood alternatives are continuing to spark interest – but they are taking on new forms, boasting cleaner labels and embracing more natural, whole food ingredients. And the functional F&B space is welcoming new players to the arena, with several brands venturing into this booming segment for the first time as health-conscious consumers gravitate toward products that promise holistic wellbeing benefits. The next wave of plant-based innovation is in full swing, and we can't wait to see what's next. Here's a round-up of some of our favourite product launches from April 2025... This – This Is Super Superfood The long-awaited new product line from British alt-meat favourite, This, dropped in April following a two-year development process. Mark Cuddigan, the company's CEO, spoke to us about the upcoming launch in our Veganuary Sessions podcast earlier this year – and now, it's finally hit the shelves. The range marks the brand's first move away from meat-mimicking products, instead offering a more plant-forward, whole food-based alternative made with fava bean protein, seeds and vegetables. Available in block format or in a pack of pre-cut lemon and herb marinated pieces, the ‘Superfood’ blend contains pumpkin, flaxseed, hemp hearts and chia seeds, as well as shiitake mushrooms and spinach. It offers 18g of protein per 100g, with the mushrooms offering a firm texture and natural umami flavour. It is also high in fibre and offers a source of iron and omega-3. The product is designed for versatility, similarly to products like tofu and tempeh, suitable for use across a range of dishes such as stir fries, curries, pasta and ramen dishes. Minor Figures – Hyper Oat Minor Figures, a notable player in the plant-based beverage category known for its line of oat milk products, has announced its entry into the functional drinks segment with the launch of its new Hyper Oat range in the UK. Hyper Oat distinguishes itself by focusing on functionality in addition to taste. The range features four unique flavours – Berry, Matcha, Turmeric and Mango – each crafted with ingredients such as adaptogens and nootropics. This emphasis on health aligns with current consumer trends, as many seek products that offer both enjoyment and wellness benefits. The drinks also stand out for their appearance, each featuring a different colour shade. The Berry product, for example, is light pink and is enriched with enriched with protein and calcium for muscle support, making it suitable for post-workout recovery. Meanwhile, the green Matcha variant includes zinc and pantothenic acid, promoting cognitive function and appealing to consumers looking for mental clarity. The golden Turmeric beverage includes baobab and vitamin D for immune support, while the orange Mango is rich in B12, aimed at reducing fatigue and catering to active lifestyles. Happiee – Lion's Mane Meatiee Chunks Another new recruit joining team functional foods is Happiee, a plant-based seafood alternatives brand based in Singapore and the UK. Until now, the brand's focus has been on plant-based substitutes for classic seafood favourites like shrimp and squid. Now, it hopes to make a splash in the thriving realm of functional mushrooms, which has seen huge growth over the past few years. Lion's mane is becoming a firm favourite with consumers, linked with cognitive health benefits like improved focus and stress reduction. Its lion's mane mushroom chunks, available in original and teriyaki flavours, aim to provide a convenient and easy-to-cook option, already marinated and pre-prepared. Happiee noted that this ensures a consistent flavour and texture in comparison to using fresh lion’s mane, which can be difficult to cook and naturally bitter. The product contains 4.1g of protein per 100g, 2.8g of fibre and 0.9g of sugar. According to the brand, it delivers a ‘tender, satiating bite,’ designed to be versatile across numerous dishes and offering a whole food and allergen-free alternative to chicken, beef, fish and plant-based meat. Eclipse Foods – Non-Dairy Whole Milk In the US, dairy alternatives brand Eclipse Foods claims to have delivered a category-first innovation for the foodservice sector: a shelf-stable plant-based milk that replicates the molecular structure of its traditional dairy counterpart. While most plant-based milks aim to imitate traditional cow's milk, Eclipse claims that its whole plant milk product is truly ‘indistinguishable’ thanks to the company’s production process. Eclipse’s R&D team, led by VP of product development Ben Roche, took isolated proteins from peas and chickpeas to replicate traditional dairy milk’s molecular structure. According to the company, this allows it to deliver on flavour, stability, sweetness and whiteness – areas that can prove challenging when it comes to developing high-quality plant-based milk alternatives. The milk foams in hot and cold milk, and can hold its foam as long, ‘if not longer,’ than conventional dairy, the team said. It has also been developed to ensure it does not settle at the bottom of drinks, and offers a neutral flavour. Oh So Wholesome – Veg'chop April saw Oh So Wholesome's entry into retail with its Veg'chop product, a minimally processed product crafted from a blend of pulses, seeds and vegetables. Joining This in responding to growing demand for minimally processed plant-based foods, the product features a savoury, seasoned flavour profile. It is positioned as a versatile ingredient suitable for a variety of dishes, including fajitas, curries and salads. The product boasts a high protein and fibre content, appealing to health-conscious consumers. Available in Original and Mexican Style, Veg'chop stems from founder Jason Gibb's personal quest for a plant-based ingredient that diverged from the typical meat mimic products prevalent in the market. Co-founder Simon Day believes that products like Veg’chop, alongside the growth of other plant-based offerings such as tofu and tempeh, could drive increased shopper engagement in the aisle. The Tofoo Co – Thai Burger and Southern Fried Pieces UK tofu brand The Tofoo Co has launched two new products, Thai Burger and Southern Fried Pieces, for the summer season. The Thai Burger mixes aromatic spiced tofu with vegetables for a veg-forward alternative to meat-mimicking burgers, aiming to provide a ‘barbecue staple’ offering just in time for the warmer months. Meanwhile, Southern Fried Pieces features two tofu pieces in a southern fried crispy crumb coating. It joins Tofoo Katsu, launched last year, as part of the brand’s crispy tofu range, and is well-suited to wraps, burgers or simply chips and slaw. Revo Foods – The Prime Cut Another seafood alternatives specialist has entered the functional foods category – this time, it's Austrian start-up Revo Foods, known for its 3D-printed vegan salmon and other fish-like innovations. While somewhat meat-like in appearance, The Prime Cut does not aim to mimic meat. Instead, Revo wants to shine the spotlight on the product's t argeted nutritional benefits for health-driven consumers. Like Revo Foods’ other products, The Prime Cut is made from mycoprotein, a naturally fibrous protein made from filamentous fungi and offering a complete amino acid profile. It has high protein bioavailability while being low in carbs and cholesterol, requiring minimal processing and retaining nutritional quality thanks to its natural structure. The company said it is moving away from mimicking with the new product, which targets consumers who ‘want to eat smarter and feel better,’ rather than directly appealing to vegans or meat eaters. Microalgae oil is added to provide a daily source of omega-3 fatty acids in one serving, with the addition of key vitamins such as folic acid, B6 and B12 to support cognitive and metabolic functions. Fibre content has also been boosted to improve digestion and gut health, while the fungi protein’s natural umami flavour adds to the product’s taste profile. Tiba Tempeh – Smoky Block UK tempeh brand Tiba Tempeh has launched a new Smoky Block product, infused with a smoky marinade. The new block can be sliced, diced or grated to bring a smoky flavour to dishes such as stir-fries, pastas, sandwiches and more. Tiba Tempheh’s range of tempeh products contain over 19g of protein per 100g and provide a gut-friendly source of fibre. They are also organic and gluten-free, made from 100% natural ingredients. Alexandra Longton, co-founder of Tiba Tempeh, said the brand aims to cater to the 70% of consumers who are “concerned about highly processed meat substitutes,” according to Mintel data. Miyoko's Creamery – Jalapeño Plant Milk Cheese Spread US plant-based dairy brand Miyoko’s Creamery has unveiled its latest innovation, Jalapeño Plant Milk Cheese Spread. The new spread features a creamy base of organic cultured cashew milk infused with a spicy jalapeño kick. It aims to deliver a ‘bold and high-quality’ dairy-free option that offers ‘the perfect balance of heat and creaminess’. Miyoko’s crafts its products using recognisable ingredients, catering to demand for cleaner labels. Additionally, the company said its ‘time-honoured’ production techniques and traditional creamery methods ensure an authentic flavour experience, designed to appeal to both dairy lovers and those seeking dairy alternatives. Rude Health – Oat Latte and Mocha Natural food and drink brand Rude Health added a new line to its UK portfolio this April, introducing two clean label iced coffee products made with oat milk. According to Rude Health, its new drinks are the category’s first iced coffee products to be made with organic coffee, non-dairy milk, no added sugar and a ‘clean’ ingredients deck. The brand said it used sustainably sourced, familiar and simple kitchen cupboard ingredients to create the new beverages, which contain no artificial thickeners or additives and are also gluten-free. The organic coffee is sourced from sustainable farms in Latin America, Rude Health said, with Arabica beans selected for their flavour. They are gently roasted before being brewed in cold water to give the drinks a ‘smooth, nutty and fruity’ flavour without harsh bitter off notes. Rude Health’s organic oat milk is blended with the coffee, enabling a smooth texture and naturally sweet flavour to eliminate the need for added sugar. Organic coconut milk is also used in the Iced Mocha for ‘extra creaminess,’ alongside organic cacao to offer rich chocolate notes.

US dairy alternatives brand Eclipse Foods has launched what it describes as a category-first: a shelf-stable plant-based milk that replicates the molecular structure of milk, available to foodservice partners. While most plant-based milks aim to imitate traditional dairy milk, Eclipse claims that its whole plant milk product is truly ‘indistinguishable’ thanks to the company’s production process. Eclipse’s R&D team, led by VP of product development Ben Roche, took isolated proteins from peas and chickpeas to replicate traditional dairy milk’s molecular structure. According to the company, this allows it to deliver on flavour, stability, sweetness and whiteness – areas that can prove challenging when it comes to developing high-quality plant-based milk alternatives. The milk foams in hot and cold milk, and can hold its foam as long, ‘if not longer,’ than conventional dairy, the team said. It has also been developed to ensure it does not settle at the bottom of drinks, and offers a neutral flavour. Thomas Bowman, co-founder and CEO of Eclipse, said: “We are so proud to debut the first ever non-dairy milk that looks, tastes and acts like conventional dairy. It is a saturated market, but we knew we could develop an outstanding product that wasn’t just an imitation of dairy, but a true replacement.”

In a year marked by significant growth, European alternative protein companies attracted nearly $509 million (€470 million) in investment during 2024, reflecting a 23% increase from the previous year. However, despite this surge, experts caution that the sector remains immature, with large funding rounds occasionally skewing the overall picture of progress. The data, compiled by Net Zero Insights (NZI) and analysed by the Good Food Institute (GFI), highlights a promising trend in the alternative protein landscape, particularly in precision fermentation and biomass fermentation. Companies focused on precision fermentation, which employs organisms like yeast to create ingredients that mimic the taste and texture of traditional animal products, raised approximately $130 million (€120 million) in 2024 – over three times the amount secured in 2023. Meanwhile, biomass fermentation firms garnered $129 million (€119 million), marking a 10% increase. Investment in privately held plant-based companies, which dominate the European alternative protein ecosystem, rose by 37% to $181 million (€167 million). Notably, this figure excludes outlier deals, such as the $425 million (€391 million) investment in Swedish plant-based dairy company Oatly, which could misrepresent the sector's overall fundraising success. Conversely, funding for cultivated meat products fell sharply, declining by 59% to $52 million (€48 million). This decrease can be attributed to the previous year's large deals that distorted the funding landscape. Companies that did secure significant funding in 2024 primarily focused on preparing for market entry. Helene Grosshans, infrastructure investment manager at GFI Europe, commented on the mixed results: “It’s positive to see overall growth in investment during 2024. But these figures demonstrate that the region’s alternative protein ecosystem remains immature, with large individual deals such as those seen in 2023 still capable of skewing figures from one year to the next. She continued: “It’s also encouraging that large funding bodies were behind some of last year’s most significant deals. Start-ups cannot rely on venture capital to build the plants needed to scale production, and to reap the benefits that protein diversification can offer, governments and organisations such as philanthropic foundations should develop innovative finance mechanisms to support this growing ecosystem.” Key stats from the 2024 Alternative Protein Report Total investment:  $509 million (€470 million) raised by European alternative protein companies in 2024. Precision fermentation funding:  $130 million (€120 million), over three times the amount raised in 2023. Biomass fermentation funding:  $129 million (€119 million), a 10% increase from the previous year. Plant-based companies investment: $181 million (€167 million), a 37% increase. Cultivated meat funding: $52 million (€48 million), a 59% decline from 2023. Consumer interest: Nearly 50% of consumers in Europe are open to trying precision fermentation-enabled products. The report underscores the necessity for diverse funding mechanisms to support start-ups in scaling production. Grosshans emphasised that start-ups cannot solely depend on venture capital to build the infrastructure required for growth. She urged governments and philanthropic organisations to devise innovative financial solutions to bolster this emerging sector. The 2024 'State of Alternative Proteins' report also outlines broader trends in the industry, including increasing consumer interest in alternative proteins driven by health, sustainability and taste considerations. Research indicates that nearly half of consumers in several European countries are open to trying precision fermentation-enabled products, but education remains key to unlocking this demand. As the global demand for meat continues to rise, the alternative protein ecosystem is seen as a crucial component in diversifying food sources and mitigating environmental impacts. The World Bank has highlighted the potential of alternative proteins, ranking them as a top intervention for climate mitigation, with the ability to reduce greenhouse gas emissions significantly. The report also notes the emergence of Asia as a potential leader in alternative protein innovation, with substantial government investments and a growing number of start-ups entering the market. Countries like Singapore are establishing themselves as hubs for research and development, creating opportunities for collaboration and commercialisation on a global scale. While the investment figures for 2024 are encouraging, the European alternative protein sector faces challenges that must be addressed to ensure sustainable growth. The reliance on large funding rounds, coupled with an immature ecosystem, suggests that stakeholders must work collaboratively to build a robust framework for innovation and market entry.

UK tofu brand The Tofoo Co has launched two new products, Thai Burger and Southern Fried Pieces, for the summer season. The Thai Burger mixes aromatic spiced tofu with vegetables for a veg-forward alternative to meat-mimicking burgers, aiming to provide a ‘barbecue staple’ offering just in time for the warmer months. Meanwhile, Southern Fried Pieces features two tofu pieces in a southern fried crispy crumb coating. It joins Tofoo Katsu, launched last year, as part of the brand’s crispy tofu range, and is well-suited to wraps, burgers or simply chips and slaw. David Knibbs, MD of The Tofoo Co, noted the brand’s 9.9% value increase and 8.8% kg volume increase in January, adding: “We continue to defy the slump seen elsewhere in the category by extending our range of Tofoo products, enticing new users to try tofu for the first time”. The two new products have both launched into retail now, with Thai Burger listed in Waitrose stores and Southern Fried Pieces in Tesco, both priced at £3.

Smart Organic, a European producer and distributor of organic plant-based food products, has acquired UK vegan chocolate brand LoveRaw out of administration. LoveRaw was established in 2013 by Manav and Rimi Thapar, offering a range of dairy-free chocolate products that contain no palm oil or artificial ingredients. Its flagship offerings include the LoveRaw Cre&m Wafer Bars, LoveRaw Peanut Butter Cups and LoveRaw Nutty Choc Balls, available in major retailers including Tesco, Asda, Waitrose, Ocado, Co-op and Whole Foods Market. Despite its rapid growth, which saw the company generate revenues of £3 million and secure listings at 13,000 retail outlets across 25 countries, LoveRaw entered administration on 16 April 2025. This followed a number of investment and supplier challenges, leading to operational disruption and revenue decline. Through an accelerated M&A process, Smart Organic’s Bett’r Food subsidiary acquired LoveRaw’s brand and business assets, marking a key milestone for the business as it aims to ‘set new standards’ in plant-based confectionery. Smart Organic, founded in 2009 in Sofia, Bulgaria, offers a portfolio of over 1,300 products across its brands including Bett’r, Naughty Nuts, Roobar, Dragon Superfoods and Kookie Cat. With a presence in over 60 countries, it is listed on the Bulgarian Stock Exchange with a current market capitalisation of over €150 million. Following the deal, Smart Organic is integrating LoveRaw’s production into its new facility in Bozhurishte, Bulgaria, leveraging its existing infrastructure to enhance efficiency and product innovation. The integration is expected to enable the expansion of LoveRaw’s product portfolio and its entry into new markets. Smart Organic said it aims to achieve medium-term revenues of £6-9 million from LoveRaw-branded products, alongside additional income from private labels in the region. Yani Dragov, CEO of Smart Organic, said: “This acquisition aligns perfectly with our vision to offer delicious, health-conscious products that meet the evolving needs of consumers. LoveRaw’s innovative approach and strong brand identity complement our existing portfolio, and we are excited to support its growth and expansion in the UK and beyond.” Jimmy Saunders, who was appointed joint administrator of LoveRaw alongside Mike Lennon, commented: “Whilst the vegan food space continues to be competitive, we expect the LoveRaw brand and products to be a great success with the investment and in-house manufacturing capabilities which the Smart Organics Group brings”.

Austrian food-tech start-up Revo Foods has launched The Prime Cut, described as a ‘new kind of functional food designed for performance and longevity’. According to the company, The Prime Cut does not seek to replicate the taste of animal meat, focusing instead on targeted nutritional benefits for health-driven consumers. Like Revo Foods’ other products, The Prime Cut is made from mycoprotein, a naturally fibrous protein made from filamentous fungi and offering a complete amino acid profile. It has high protein bioavailability while being low in carbs and cholesterol, requiring minimal processing and retaining nutritional quality thanks to its natural structure. What sets The Prime Cut apart from Revo’s other offerings, however, is its focus on functionality. The company said it is moving away from mimicking with the new product, which targets consumers who ‘want to eat smarter and feel better,’ rather than directly appealing to vegans or meat eaters. Microalgae oil is added to provide a daily source of omega-3 fatty acids in one serving, with the addition of key vitamins such as folic acid, B6 and B12 to support cognitive and metabolic functions. Fibre content has also been boosted to improve digestion and gut health, while the fungi protein’s natural umami flavour adds to the product’s taste profile. Revo said its patented 3D extrusion process, which avoids the high-heat treatment common in other food manufacturing methods, helps to maintain the integrity of delicate micronutrients. Niccolò Galizzi, head of food-tech at Revo Foods, said: “Most plant-based products still live in a ‘meat vs vegan’ world. We wanted to move beyond that, by stopping copying and starting creating.” “The Prime Cut isn’t here to replace steak – it’s built to fuel people who want to live longer, think clearer and move better. We believe the next generation of food shouldn't be about replacement, it should be about enhancement.” The product has now begun rolling out in collaboration with Billa, Gurkerl.at, Prokopp and other selected retailers across Europe. It marks a milestone for the company as its first product to stand alongside functional foods, such as protein snacks, rather than traditional plant-based meat alternatives.

Plant-based cheese start-up Quevana has opened what is said to be one of Europe’s largest cashew cheese production facilities in Segovia, Spain. The new factory is located in Vallelado, a rural village in Segovia. It marks a key milestone in Quevana’s growth, aiming to support the company’s mission to ‘revolutionise the dairy industry with delicious, healthy and sustainable plant-based alternatives.’ Quevana’s new 2,400-square-metre facility has been transformed into a specialist production site for crafting its fermented and aged cashew cheeses. The site was once a meat processing plant before its closure in 2013, and has now been fully renovated with capacity to produce over 400,000 cheese products per month. By using cashew milk instead of cow’s milk, Quevana replicates traditional cheesemaking processes resulting in a range of semi-aged, dairy-free cheeses made with only three base ingredients: cashews, salt and probiotics. They contain 16% protein and no cholesterol or lactose. According to Quevana, its cheeses produce up to 60% less carbon emissions and eutrophication, and 90% less land use compared to traditional dairy cheese production. In September 2023, the company cut the prices of its products by 50%, reaching price parity with dairy cheeses thanks to scaled production. It reported a ‘surge’ in demand following the reduction, requiring further scaling of its production capabilities. Alejandro Álvarez Rubio, CEO and co-founder of Quevana, said: “This is a historic step in the development of our company and will allow us to keep growing with our existing clients as well as to start working with many new ones which we couldn’t supply before due to production capacity”. Quevana’s portfolio currently includes six cashew cheese varieties: Original, Truffle, Olive Oil & Garlic, Smoked, Paprika, and Provence Herbs. Each aged between one and two months, the products are available in supermarkets and organic stores across Europe, including Jumbo in the Netherlands, Continente in Portugal, and retailers in Spain and Germany.

Mars Wrigley has launched a new dairy-free addition to its Galaxy chocolate range in the UK, Galaxy Dairy Free Honeycomb. The chocolate bar is made with cocoa, hazelnut paste and crunchy vegan honeycomb pieces. It is free from dairy and is also made in an entirely gluten-free environment, like the rest of the Galaxy Dairy Free products. According to Mars, the new 40g bar offers ‘the indulgence you expect from Galaxy,’ made without the dairy. It is designed for easy, on-the-go snacking and is registered with the Vegan Society. Galaxy Dairy Free Honeycomb is now available at Sainsbury’s stores, at an RRP of £1.50.

French precision fermentation dairy specialist Standing Ovation has today (28 April 2025) announced a strategic partnership with Tetra Pak. The partnership aims to optimise the industrial production of alternative caseins, the milk protein ingredients Standing Ovation is developing using its animal-free precision fermentation process. Standing Ovation, headquartered in Paris, recently concluded an initial strategic agreement with Ajinomoto Foods Europe for the industrial development of its production capabilities. Now, it has joined forces with Tetra Pak to optimise the separation and purification processes for its animal-free caseins while benefitting from advanced technologies for industrialisation purposes. The agreement will bring together Standing Ovation’s patented technology and precision fermentation know-how, and Tetra Pak’s global expertise in food processing with ambitions in new food innovations. It covers several strategic components, including optimising downstream processing operations, as well as supply of equipment and turnkey solutions adapted to Standing Ovation’s technology. Tetra Pak will also support the start-up with the design and construction of pilot and industrial units for large-scale production of alternative caseins. The partnership is expected to accelerate the market launch of Advanced Casein, Standing Ovation’s flagship ingredient that aims to provide a sustainable alternative to traditional animal proteins. Yvan Chardonnens, CEO of Standing Ovation, said: “This partnership with Tetra Pak is a major step forward in our industrial development. Their expertise in engineering and food processes will enable us to optimise our production capacities and accelerate the time-to-market for our fermented casein.” Rafael Barros, director of the New Food business stream at Tetra Pak, added: “Precision fermentation is revolutionising the production of vital ingredients to nourish a growing population, but industrial production poses efficiency and profitability challenges". "At Tetra Pak, we work with our customers on the process design, upscaling and equipment planning to support their growth objectives. We look forward to this journey with Standing Ovation.” Top image: © Standing Ovation

New brand Oh So Wholesome has announced its first major retail listing with Tesco, set to launch on April 28 2025. The brand's flagship product, Veg’chop, will be available in 649 Tesco locations across the UK, marking its entry into the competitive plant-based market. Veg’chop is a minimally processed product crafted from a blend of pulses, seeds and vegetables, designed to offer a nutritious alternative to traditional meat substitutes. With its savoury, seasoned flavour profile, Veg’chop is positioned as a versatile ingredient suitable for a variety of dishes, including fajitas, curries and salads. The product boasts a high protein and fibre content, appealing to health-conscious consumers. The creation of Veg’chop stems from founder Jason Gibb's personal quest for a plant-based ingredient that diverged from the typical meat mimic products prevalent in the market. Gibb said: “I wanted something that tasted like the plants it was made from and that I was happy to eat daily with my family”. This emphasis on whole food ingredients aligns with current consumer trends favoring less processed options. Co-founder Simon Day highlighted Veg’chop's potential to rejuvenate the plant-based category, which has faced challenges in attracting new shoppers. “This aisle has been a home for people who are avoiding meat but it hasn’t been a destination for people who want to eat more plants and – alongside growth in tofu and tempeh – we believe that is what will get shopper numbers moving in the right direction," he commented. Day believes that products like Veg’chop, alongside the growth of other plant-based offerings such as tofu and tempeh, could drive increased shopper engagement in the aisle. The launch includes two variants of Veg’chop: Oh So Wholesome Original Veg’chop (RRP £3.00/250g) Oh So Wholesome Mexican Style Veg’chop (RRP £3.00/250g)

In a statement to The Plant Base, dairy giant Danone has confirmed it will discontinue its Provamel brand in Germany, effective August 2025. The company says the decision will allow it to focus its resources on the Alpro brand, which is set to launch a new organic product line, Alpro Bio, in the German market. Danone's commitment to the Alpro brand aligns with growing consumer interest in plant-based products, particularly organic options, which have seen a surge in popularity. Richard Trechman, managing director of Danone’s operations in Germany, highlighted that the decision was made to ensure long-term competitiveness and sustainability in a challenging market environment. “By focusing on Alpro, we aim to better meet consumer demand for innovative and sustainable plant-based alternatives,” he stated. The Provamel brand, known for its soy-based products, has faced challenges in recent years, particularly in terms of market penetration and consumer preferences shifting towards other plant-based offerings. Danone's decision to phase out Provamel is indicative of the need for companies to adapt to changing consumer behaviours and preferences, especially in the context of health and wellness trends. The launch of the Alpro Bio range is anticipated to bolster Danone's position in the organic sector, which continues to expand as more consumers seek out products that align with their health-conscious lifestyles. This strategic pivot not only aims to enhance brand visibility but also to capture a larger share of the rapidly growing plant-based market. Danone's focus on Alpro is part of a broader strategy to invest in high-growth areas within the food and beverage industry, particularly as competition intensifies among plant-based product manufacturers. The company has indicated that it will continue to explore opportunities for innovation and expansion within its remaining brands, positioning itself to respond effectively to market demands. Earlier this month, Danone also anounced that it would close its dairy production facility in Ochsenfurt by the fourth quarter of 2026, a move driven by shifts in consumer behaviour, low capacity utilisation and rising operational costs. The decision comes after 15 years of consistent investment in the plant, which has struggled to meet production expectations in recent years. Trechman added: "There is less consumer demand for the locally manufactured products and high-potential Danone products cannot be produced locally. I very much wish we didn't have to make these plans for Ochsenfurt. In this context, I can only assure all employees that we will do everything we can to find another position at Danone for as many employees as possible.”