Every January, the shelves get an influx of new plant-based products as Veganuary kicks off and this year, we’ve seen some incredible plant-based innovation, as well as a return of some old favourites. We’ve pulled together some of the month’s top launches from across the sector, from plant-based salami sticks to a mix of Asian and Italian cuisines and even an alternative meat company taking on the beverage sector. Take a look at some of our favourite products to hit the shelves this month. 🍹 Beyond Meat moves into beverages 🍹 Perhaps one of the biggest surprises of Veganuary was Beyond Meat’s announcement that it was launching a multifunctional drink line: Beyond Immerse. After rebranding as Beyond, the move into drinks is the company’s first expansion out of meat substitutes, though it is still focused on plant-based protein, with the new line of beverages advertised as containing a combination of clear pea protein, fibre from tapioca, antioxidants and electrolytes in three fruity flavours. Each flavour is available in two protein options – 10g of protein per 355ml, providing 60kcal per can or 20g of protein per 355ml, providing 100kcal. The drinks all contain 7g of fibre to support gut health, as well as vitamin C and zero sugar alcohols. Beyond Immerse is available for a limited time exclusively online via its Beyond Test Kitchen. 🥩 La Vie salami sticks 🥩 In time for Veganuary, La Vie launched what it claims is a category-first innovation in the UK: Vegan Salami Sticks. Available nationwide from 2 January, the vegan salami is available in two varieties: Classic and Spicy, and is described as ‘juicy, meaty and full of flavour’. They are made from wheat, vegetable proteins, natural spices and fruit flavourings, formulated with a simple ingredients list and without artificial colours, flavours, preservatives and nitrates, as well as being high in protein and offering a source of fibre. Each 75g pouch contains six sticks designed to offer a convenient, on-the-go protein hit for meat lovers, vegans, vegetarians and flexitarians alike. 🍜 Wagamama launches fusion dishes 🍜 Known for its popular plant-based menu options, ramen restaurant chain Wagamama launched two bold new dishes for Veganuary – Udonara and Tacomama – both inspired by a rising demand for global flavours. Available as a main dish, Udonara reimagines the classic Italian carbonara with a Japanese twist. Featuring thick udon noodles coated in a rich and creamy sauce, topped with a crispy vegan bacon alternative, king oyster mushrooms and fresh coriander cress, the dish was inspired by a trend started in Japanese noodle bars that gained traction on TikTok. Tacomama meanwhile, is inspired by the flavours of Mexico. Built around a crispy open gyoza wrapper in place of a traditional taco shell, the dish is topped with teriyaki mushrooms, Korean-style sweet potato mash, mixed leaves, vegan mayonnaise and pomegranate. Both dishes are available for a limited time from 5 January across UK stores. 🍔 Juicy Marbles Umami burger 🍔 Juicy Marbles has created what it calls the ‘ultimate veggie patty’ with its new Umami Burger, a new high-protein burger made with a whole-food-forward ingredients list. Designed for convenience and flexibility, the patty can be fried in five minutes, and is made with ‘wholesome’ ingredients, including quinoa, flax, miso, fermented Koji barley and seitan. A single 100g patty delivers 22g of plant protein, 5g of fat and 179 kcal. The Umami Burger, priced at £4.95 for a pack of two patties, is available now in Tesco stores across the UK. 🍓 Bol’s new fruity power shakes 🍓 In terms of what is new in the beverage aisle for Veganuary, Bol has expanded its PowerShakes range with new banana and strawberry variants. The banana power shakes are made with real banana, dates and almond butter, while the strawberry combines strawberries, oats and vanilla, and builds on the success of the range’s blueberry option, which launched in November last year. Delivering over 25g of plant-based protein, 9g of fibre and 25 vitamins and minerals, as well as being naturally low in sugar and free from artificial sweeteners, preservatives, gums and emulsifiers, the Bol Power Shakes offer a functional RTD format to cater to busy consumers. 🥗 Cauldron’s Express Tofu Range 🥗 Cauldron Foods has launched a new four-strong tofu range, Express, aimed at delivering big flavour with zero fuss as part of its Veganuary line-up. Available from Tesco, the range claims to be the ‘fastest tofu on the market’, cooking in just five minutes and pre-seasoned for convenience. Included in the line are two Marinated Tofu Pieces products in Asian inspired flavours. Positioned as an ideal addition to sitr fries, wraps and salads. The pre-prepared pieces come in Teriyaki r Ginger & Garlic – a revamp of Cauldron’s existing Marinated pieces range. Also available are two Grillable Tofu products that are ‘built for heat’ in an extra firm and pre-marinated format, suitable for grilling, griddling or barbecueing, available in Oregana & Thyme or Smoky BBQ varieties. The Pieces are priced at £2.75 per 160g, while the Grillable products are £2.30 per 180g block. 🍗 Meatless Farm’s new crispy nuggets 🍗 Despite all the drama going on around Meatless Farm’s parent company separating from the Vegan Food Group , it still found time to expand its range for 2026 with a brand new frozen Crispy Nuggets product, as well as a revamp of its Signature Burger product. Both launches target existing plant-based shoppers and those trying it out for the first time as part of Veganuary, looking for something convenient and fully plant-based in the frozen section. The nuggets retail at an RRP of £2.95 for a 500g bag and are available in Sainsbury stores, while the reformulated Signature Burger will retail at £3.25 per pack of two in Asda. 🥥 Coconut-based creamers from Malk Organics 🥥 US plant-based beverage brand Malk Organics has unveiled a line of coconut-based creamers available in three flavours this month. The Vanilla Coconut Milk Creamer offers a clean label take on classic vanilla options; meanwhile Sweet Cream Coconut Milk Creamer offers notes of cream and sugar, while the Unsweetened Coconut Milk Creamer contains 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 range is available at select retailers across the US now.

Finnish food-tech company Mö Foods has secured €2.4 million in a funding round led by Nordic Foodtech VC, as the company accelerates the scaling of its proprietary oat-based cheese production technology and prepares for international expansion. Founded in 2017 by siblings Annamari Jukkola and Marjaana Vuorio, Mö Foods is positioning itself at the forefront of a new generation of plant-based cheese innovation. Unlike many dairy alternatives that rely heavily on additives and complex processing, Mö’s products are made from locally grown Finnish oats using a proprietary production process designed to replicate the flavour, texture, and melting performance of dairy cheese, while maintaining a short, natural ingredient list. The company’s portfolio includes meltable and sliceable oat-based cheeses, now available in major Nordic retail chains, with broader European market entry planned. The funding comes at a time of structural change within the alternative cheese sector, as consumers increasingly prioritise taste, usability, sustainability and price parity over purely ethical or lifestyle positioning. Mö’s oat-based model reflects a shift toward what the company describes as “post-vegan” consumption, where products must compete directly with conventional dairy on quality and performance, not ideology. Annamari Jukkola, CEO and co-founder of Mö Foods, said: “Our goal at Mö has always been to create foods that reflect how people eat today: good food at a fair price, made responsibly". "Growing up on a dairy farm gave us a respect for how cheese is made and the value people place on it. We’re bringing that same quality and care to a new process, using oats to make something familiar, but lighter on resources. This funding helps us do that at scale.” From a sustainability perspective, Mö’s production model focuses on full oat utilisation, eliminating sidestream waste while significantly reducing land use and carbon footprint compared to traditional dairy production. Oats are among Finland’s most sustainable crops, offering a lower environmental impact than many alternative protein sources. Mika Kukkurainen, partner at Nordic Foodtech VC, commented: “Mö is taking unique Finnish oats and their healthy properties to a completely new level. Added-value products with unique technology are exactly the kind of food innovation we want to support and scale internationally." "Mö is setting a standard for how plant-based products should meet expectations in taste and experience, and how this expertise can be taken to global markets.” Commercially, Mö Foods is outperforming the wider category. While Finland’s plant-based cheese segment grew approximately 18% in 2024, Mö reported 88% year-on-year retail sales growth, driven by new product launches, expanded distribution and strong sell-through across chains including S-group, K-group, and Lidl Finland. Beyond retail growth, Mö is also preparing to license its proprietary technology to major European food producers. Stefan Lindberg, chairman of the board at Mö Foods, added: “This funding marks a turning point for Mö. By combining deep food science with consumer understanding, Mö has built a model that works at a time when much of the category is struggling. Mö is demonstrating that plant-based can be both premium and profitable.”

Cedar’s Foods, a US-based Mediterranean foods manufacturer, has introduced a limited-edition Pineapple Jalapeño hummus, combining organic chickpeas with pineapple and jalapeño. The launch represents the brand’s efforts to extend its presence in the growing flavoured and premium dip segment, which has seen heightened demand for bold, convenient and snackable products. It also aligns with 'adventurous flavour' trends, by combining sweet, heat and creamy textures in a single product. “Cedar’s Pineapple Jalapeño hummus is designed to deliver unexpected, craveable flavour while remaining true to our commitment to organic, high-quality ingredients,” said the company. The product can be consumed with chips, fresh vegetables or as a versatile culinary ingredient. The launch highlights a broader trend in the US dips and spreads market, where innovation and limited-time offerings are used to drive trial, increase basket size and maintain retailer engagement in a crowded category. Cedar’s already competes in a space dominated by both national brands and private-label alternatives. Founded in 1981, Cedar’s Foods offers a wide range of Mediterranean-inspired dips, spreads and sauces. The Pineapple Jalapeño flavour adds to its portfolio of classic and seasonal offerings, reflecting the company’s strategy of combining heritage recipes with contemporary taste innovation. The new flavour will be available at Kroger stores nationwide while supplies last.

Beyond Meat shareholders have launched legal action against the US plant-based meat producer, accusing the company of failing to disclose “material adverse facts” ahead of a major impairment charge that was revealed in November. A shareholder class action lawsuit has been filed against Beyond Meat, with law firms Holzer & Holzer and Rosen Law Firm bringing parallel actions on behalf of investors. The lawsuits centre on a $77.4 million non-cash impairment charge disclosed by the Nasdaq-listed alt-protein group on 10 November. The claims allege that Beyond Meat issued false and misleading statements and/or failed to disclose material adverse facts regarding its business, operations and prospects. The lawsuit alleges that the book value of certain long-lived assets exceeded their fair value, making it highly likely the company would be required to record a material impairment charge, and that this situation was likely to impair Beyond Meat’s ability to file its periodic reports with the US Securities and Exchange Commission (SEC) on time. Law firm Holzer & Holzer said the legal action covers shareholders who purchased Beyond Meat stock between 27 February 2025 and 11 November 2025. In a statement issued on 26 January, the firm said investors who experienced significant losses during that period are being encouraged to explore their legal rights. Beyond Meat had warned investors on 24 October of a pending “material” impairment charge but did not quantify the figure at the time. Later in the month, the company delayed the release of its third-quarter results, saying it was still assessing and quantifying the size of the impairment. Between those announcements, Beyond Meat’s share price declined further, extending 2025 losses from around 42% to 63%, despite a brief short-covering rally. When the impairment was formally disclosed on 10 November, Beyond Meat said the $77.4 million charge related to certain “long-lived assets”. The company cited several contributing factors, including the “suspension and substantial cessation” of operations in China, first revealed in February, “certain non-routine SG&A expenses” and “incremental arbitration-related legal expenses”. In its October SEC filing, Beyond Meat said its recoverability test under accounting standard ASC 360 had “preliminarily indicated that the carrying amount of certain of its long-lived assets was not recoverable from the projected undiscounted future cash flows of the relevant asset group”. While Beyond Meat’s shares had already been under sustained pressure following a series of adverse developments, the law firms have defined a specific period during which they allege shareholders were harmed by inadequate disclosure. The deadline to ask the court to be appointed lead plaintiff in the case is 24 March 2026.

Arden’s Garden, a premium cold-pressed juice and wellness company based in Atlanta, has launched Sea Moss Energy, a new functional wellness shot designed to deliver sustained energy and gut-friendly nutrition. The product builds on the company’s growing lineup of sea moss–based offerings, following the success of its Tropical Sea Moss Smoothie, introduced in 2025. Sea Moss Energy is made with fruit juices and gel derived from St Lucia sea moss and features tropical flavours including pineapple, passion fruit and lemon. The 2-ounce shot contains green tea for a smooth caffeine lift without the crash commonly associated with coffee. Each serving delivers 106 milligrams of caffeine and just 40 calories. “We have seen such an amazing response to our other products that utilise sea moss gel, so it was only natural that we expanded our wellness shot offering to include Sea Moss Energy as well,” said Leslie Zinn, CEO of Arden’s Garden. “In just six months, our Tropical Sea Moss Smoothie became a best-selling product. Consumers are clearly interested in sea moss for its mineral-rich nourishment and anti-inflammatory properties, and this shot allows us to deliver those benefits in a convenient, on-the-go format”. Founded in 1995, Arden’s Garden has steadily expanded its portfolio of fruit and vegetable juices, smoothies, functional beverages and better-for-you foods. The addition of Sea Moss Energy reflects growing consumer interest in functional ingredients that support energy, digestion, and metabolic health. According to the company, the new shot was developed to support gut health and thyroid function while appealing to flavour-forward consumers. “We took the best of both worlds, functional ingredients and tropical flavours, and combined them into a wellness shot that’s easy to toss into a gym bag or lunchbox,” Zinn said. Sea Moss Energy is now rolling out nationally, hitting shelves this week in more than 1,450 Publix locations and already available in over 100 Roundy’s stores across the Midwest. Additional retail distribution is expected to be announced in the coming months as Arden’s Garden continues to expand its footprint. The product retails for $2.99 per 2-ounce shot and is available at all Publix locations.

Amsterdam’s city council has approved a ban on so-called “fossil” advertising, commercial messages from companies deemed to harm the climate, including advertisements for meat products. The measure, passed last week following a proposal from GroenLinks and the Partij voor de Dieren, will prohibit such advertising across public spaces in the Dutch capital. The new restrictions formalise policies that Amsterdam has been gradually implementing since 2020 through voluntary agreements with advertisers. Under the approved plan, the rules will be embedded in the city’s General Local Regulation (APV), giving them legal standing. While the council initially proposed a May implementation date, Alderman Melanie van der Horst indicated this week that the timeline will be extended to allow for a “reasonable transition period”. Amsterdam joins several other Dutch municipalities, including Utrecht and Zwolle, that have enacted bans on fossil-fuel advertising in public areas. However, it distinguishes itself internationally as the first capital city to adopt such measures, expanding a trend already underway in cities such as The Hague, Delft, and Nijmegen. In addition to meat advertising, the ban will apply to promotions for air travel, cruise holidays and petrol-powered vehicles. The move reflects Amsterdam’s broader climate strategy aimed at reshaping public spaces and reducing the visibility of high-emission products and services. The decision has sparked debate within advertising and business communities. Some advertisers and trade associations have questioned the practical and legal enforceability of the ban, describing it as largely symbolic and warning of potential legal challenges, particularly from companies with existing advertising contracts in public spaces. For food and beverage companies, particularly those operating in the protein, meat and alternative protein sectors, the Amsterdam ban signals a shifting regulatory and reputational landscape in Europe, with public advertising increasingly scrutinised through a climate lens. A definitive start date for the ban has not yet been announced.

Plant-based brand Gosh! has partnered with Urban Eat to introduce two new falafel-led food-to-go products. Launching on14 January 2026, the collaboration will be available through the Samworth Brothers Food for Now network and brings together Gosh!’s best-selling falafel range with Urban Eat’s established food-to-go expertise. Designed for busy, on-the-move consumers, the new products include a Gosh! Falafel & Houmous Wrap and a Falafel, Lettuce and Tomato (F.L.T) Sandwich. Both options aim to deliver bold flavours, quality ingredients and a convenient format, while tapping into growing demand for satisfying plant-based alternatives. The launch reflects shifting consumer priorities in the food-to-go market, with shoppers increasingly seeking meals that balance nutrition, taste and value. Fibre intake remains a key concern, with research showing that 96% of UK adults do not meet recommended daily fibre levels. Gosh! Falafels are naturally high in fibre, positioning the new products as a practical solution for health-conscious consumers eating on the go. Caroline Hughes, marketing director at Gosh!, said: “As more people return to the office and juggle increasingly busy routines, the need for convenient, plant-based food that doesn’t compromise on flavour or nutrition has never been clearer." "In 2026, we believe convenience and nutrition should go hand in hand. Partnering with Urban Eat allows us to meet consumers where they are, with products that fit seamlessly into everyday life," Hughes continued. “As the lead brand in our food-to-go portfolio, Urban Eat is well placed to collaborate with Gosh! to bring wholesome, great-tasting plant-based options to the fixture," Wayne Greensmith, head of marketing at Samworth Brothers Food for Now, said.

FoodNerd, a Buffalo-based food start-up focused on nutrient-dense snacks for toddlers, has closed a $7.5 million Series Seed round led by Selva Ventures. The new capital will support FoodNerd’s upcoming commercial launch on 17 February and accelerate its mission to raise the bar for children’s nutrition in a category long dominated by highly processed options. Founded by parents and built with a science-forward approach, FoodNerd is best known for its flagship product, Mega Puffs, toddler-friendly snacks formulated with whole food ingredients such as sprouted seeds and real fruits and vegetables. Depending on the SKU, each serving delivers 6-9g of plant-based protein and 7-8g of dietary fibre, a nutritional profile that significantly exceeds most conventional toddler snacks. At the core of FoodNerd’s product development is its proprietary Nutrient Lock Cold Processing technology. The process is designed to preserve key phytonutrients and macronutrients that are often lost during traditional high-heat manufacturing, allowing the company to deliver clean-label snacks without sacrificing nutritional integrity. The fresh capital will be used to scale manufacturing, expand distribution and invest in research and development as FoodNerd builds out its portfolio. The financing also included participation from Spacestation Investments, S2 Venture Partners, Cistern Capital, and several strategic angel investors. With its official launch set for mid-February, FoodNerd enters the market backed by experienced investors and a growing coalition of partners aligned around a shared vision: better food for kids, built for real life and long-term health. As the company looks ahead, FoodNerd aims to challenge legacy assumptions in the kids’ snack aisle and help define a new standard for what early childhood nutrition can look like. Top image: © FoodNerd

Danone is entering the fast-growing meal-replacement category with the launch of a new range of on-the-go drinks under its Alpro brand, marking a further expansion of its plant-based portfolio in Europe. The French food and beverage giant has begun rolling out the products, branded Alpro Meal To Go, in select European markets, including Belgium and Germany, with plans to extend distribution across the region. In a LinkedIn post, Guillaume Millet, vice-president of Danone’s plant-based business in Europe, described on-the-go meal-replacement drinks as “one of the most exciting and fastest-growing segments in Europe,” while acknowledging shortcomings in many existing products. “Too often, people don’t finish the bottle,” Millet said. “They’re either too heavy, too sweet or simply not truly ‘meal-worthy’, meaning they don’t get all the nutrients they are being promised and end up being hungry again soon after.” The beverages are made from a blend of soy and oats and are launching in four flavours. Each 500ml bottle delivers 20g of plant-based protein, positioning the product as a nutritionally balanced option for busy consumers seeking a convenient meal alternative. In Germany, the drinks carry a suggested retail price of €3.99 ($4.72).

Planet Oat, the US oat milk brand owned by HP Hood, has entered the zero-sugar coffee creamer segment, launching what it says are the category’s first oat-based creamers formulated with no sugar per serving. The move reflects growing pressure on food and beverage manufacturers to cut sugar without sacrificing taste, as consumers scrutinise labels more closely and regulators and health bodies continue to focus on sugar reduction. The new products – Zero Sugar Caramel and Zero Sugar Vanilla Cinnamon – extend Planet Oat’s presence in the fast-growing plant-based coffee creamer market, a category that has increasingly become a battleground for differentiation as traditional dairy and non-dairy players compete for space in both chilled and ambient aisles. For ingredient suppliers and manufacturers, the launch highlights ongoing innovation around flavour delivery and sweetness modulation in plant-based formats, where sugar has traditionally played a key role in mouthfeel and taste. Brands are now under pressure to deliver indulgent profiles while aligning with 'zero' and 'free-from' claims that resonate with health-conscious consumers. The creamers are free from dairy, lactose, gluten, soy and nuts, positioning them as inclusive alternatives aimed at consumers managing allergies or dietary restrictions – a strategy that has helped plant-based brands broaden their appeal beyond vegans. The US coffee creamer market has been shifting steadily towards functional and 'better-for-you' formulations, with reduced sugar, clean label sweeteners and plant-based fats becoming key areas of product development. Creamers, unlike core milk alternatives, allow brands to command higher margins and experiment more aggressively with flavour and formulation. Planet Oat has not disclosed pricing or distribution details for the new products. The brand has previously focused on mainstream retail penetration rather than niche health channels, suggesting the zero-sugar line is intended to scale rather than remain a specialist offering.

2nd Nature, developer of the AgWaste Portal intelligent upcycling platform, has launched its first portfolio of AI-discovered functional ingredients, including non-calorie natural sweeteners and non-sodium umami enhancers. Discovered in the side streams of widely processed crops such as wheat, soy, rice, peanut and corn, the ingredients are designed to help manufacturers reformulate food and beverage products to reduce sugar and sodium while maintaining taste and functionality. The company has filed a patent protecting the newly identified compounds, which it describes as difficult or impossible to uncover through traditional human-led screening methods. The initial ingredient portfolio directly addresses two of the food industry’s most persistent formulation challenges: delivering sweetness without calories and enhancing savoury flavour without salt. According to the company, the natural sweeteners replicate sugar’s sensory profile without metabolic impact, while the umami enhancers provide depth and flavour amplification without sodium. “What makes these ingredients revolutionary isn’t just where they come from, but how they were found,” said Effendi Leonard, co-founder and CEO of 2nd Nature. “Our AgWaste Portal identified these compounds in the byproducts of crops that are already processed at massive scale." He continued: "These are materials manufacturers typically pay to dispose of, yet they contain high-value functional ingredients that can now be produced efficiently and at low cost”. 2nd Nature discovered the ingredients using its proprietary AgWaste Portal, an AI platform that analyses the molecular composition of agricultural processing side streams. Rather than relying on years of trial-and-error testing, the platform maps what the company describes as the 'molecular universe' of food waste, predicting functional properties of small molecules, fibres, peptides, enzymes and proteins. This approach significantly shortens development timelines, enabling the identification of natural sweeteners and umami enhancers with targeted functional performance in a matter of months rather than years. By sourcing ingredients from the side streams of globally abundant crops instead of exotic plants or animal-derived inputs, 2nd Nature positions its ingredients for scalable, cost-efficient production. Major agricultural processing operations generate millions of tons of nutrient-rich byproducts annually, much of which is treated as waste. The company’s model allows manufacturers to upcycle their own side streams into functional ingredients, effectively converting disposal costs into potential revenue while creating a shorter, more resilient supply chain. The patent protects the newly discovered compounds across a broad field of use, including food and beverage, wellness, personal and home care and pharmaceutical formulations. According to 2nd Nature, the patent reflects both the novelty of the compounds and the flexibility of the AgWaste Portal to identify functional ingredients from a wide range of waste streams. As consumer demand for reduced-sugar and low-sodium products continues to grow, manufacturers face increasing pressure to reformulate without sacrificing sensory appeal. Many existing solutions rely on synthetic additives or fall short on taste. 2nd Nature positions its AI-discovered ingredients as clean label alternatives that preserve full flavour while enabling meaningful nutritional improvements. The company believes this combination could unlock reformulation opportunities in categories where taste trade-offs have historically limited adoption. The ingredients will be available for commercial sampling in Q2 2026. Featured image: © 2nd Nature

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.