Kallø, a brand under the Ecotone UK umbrella known for its commitment to natural and organic foods, has launched its latest product, Sweet Chilli Veggie Cakes. This new flavour marks the sixth addition to Kallø's expanding range of Veggie Cakes, which has already gained significant traction in the market, boasting a value of £6.6 million and a year-on-year growth rate of 40.2%. Sweet Chilli Veggie Cakes are designed to cater to the increasing demand for healthier snack options that do not compromise on flavour. Made primarily from lentils and peas, these cakes are high in protein and fibre, with each cake containing only 38 calories. They are suitable for a wide range of dietary preferences, including gluten-free, vegetarian and vegan diets. Charlea Price, Kallø brand controller, highlighted the changing landscape of snacking, noting that while overall snacking is in decline, health-conscious consumers are still seeking out nutritious options. "We’re excited to bring them an iconic and beloved crisp flavour in a healthier, high-benefit format," Price stated. She highlighted that the new flavour aligns with rising trends in sweet and spicy combinations – often referred to as 'swicy' – and the growing popularity of Asian cuisine. Sweet Chilli Veggie Cakes will be available in major UK retailers, including Ocado, Morrisons, Waitrose and Tesco, with a recommended retail price of £2.75. This strategic placement aims to capitalise on the existing popularity of Kallø’s Veggie Cakes, which have shown impressive market penetration growth of 26.3% annually. The versatility of Veggie Cakes allows for various consumption occasions, whether enjoyed as a standalone snack or used as a topping or ingredient in salads and curries. Kallø's Veggie Cakes have proven to be a strong performer within the brand's portfolio, reflecting a significant shift toward plant-based and health-oriented snacks. The B-Corp's commitment to using natural ingredients and avoiding artificial preservatives aligns with consumer preferences for transparency and sustainability in food production.

Stockeld Dreamery, a producer of plant-based cheese products, is closing its doors after a six-year journey, due to the current challenging economic environment for start-ups in the category. In a statement shared on LinkedIn yesterday (23 October 2025), the company’s co-founder and CEO, Sorosh Tavakoli, said that the “intense decline” in plant-based food in recent years has made it “nearly impossible” for an independent vegan cheese company to grow. He wrote: “Even worse, our ambitions to sell our cheese to dairy eaters feel further away than ever. As we prepared for another fundraise, we saw that we simply didn’t have the momentum to justify more capital, so we decided to close in a responsible way.” The company, headquartered in Sweden with additional operations in the US, was founded in 2019 as Noquo Foods. Evolving into Stockeld Dreamery since, the company developed cultured plant-based cheese products made from fermented legumes. Since its establishment, the start-up raised $20 million in funding and broadened its portfolio to include cheddar-style slices as well as a cream cheese variant. “We knew success would demand something extraordinary and we came close, but as the market fell, it just got so much harder than we ever expected,” Tavakoli wrote in his statement. “Of everything we built, the culture is what I’m most proud of. It brought out the best in us – a unique combination of trust, creativity and joy, even in hard times. It has been a privilege to experience that kind of authenticity and flow together.” Tavakoli revealed that the company’s entire team stayed to support the wind down, sale of equipment, closing of the offices and labs, and selling the business’ remaining inventory. The brand will now be gradually delisted from foodservice menus and retail shelves in the coming months. Tavakoli added that the team is in conversation about a new home for its intellectual property (IP) and would welcome interest from potential buyers. The news comes amid a challenging environment for start-ups in the plant-based and alternative protein sectors, as brands have struggled to maintain a competitive edge and secure investment following the pre-pandemic boom. This year has seen several other start-ups in the space cease operations, including French seafood alternatives company Olala Foods , and US plant-based meat start-up Sundial Foods. Consolidation has continued throughout the industry as market conditions have put considerable strain on smaller brands in recent years. Notable M&A deals this year included the acquisition of the plant-based ready meal brand Allplants out of administration – Ella Mills’ Plants business bought the brand’s customer data and certain assets , while plant-based recipe kit start-up Grubby snapped up Allplants’ product recipes. Vivera, an alt-meat brand owned by meat giant JBS, also hit the headlines when it acquired The Vegetarian Butcher from Unilever earlier this year . The two brands recently unveiled their new joint brand identity, The Vegetarian Butcher Collective. Top image: © Stockeld Dreamery

One Planet Pizza, a plant-based pizza brand based in the UK, has expanded its range with the launch of a new duo of Pizzettas. The brand claims its latest offerings are UK-first innovations, designed to ‘shake up’ the plant-based category with a fun, convenient and ‘better-for-you’ frozen option. The Pizzettas feature hand-stretched sourdough bases topped with melty plant-based cheese. They are available in two varieties: Cheezy Garlic Flatbread, and Single-Serve Margherita Pizzetta. Ideal for lunch or as a starter, the mini pizzas cook from frozen in under eight minutes, with a space-saving design that can maximise freezer space for families. Joe Hill, co-founder of One Planet Pizza, said: “Plant-based shoppers have been crying out for more exciting and better-tasting frozen products for years – this felt like our duty”. He added: “We’re beyond excited to launch the UK’s first ever Cheezy Garlic Flatbread and Margherita Pizzetta, which will help us take plant-based convenience to the next level and give consumers of all ages exactly what they’ve been craving”. The Pizzettas are now available exclusively at Morrisons stores, each priced at an RSP of £3.

The European Commission has proposed ‘targeted simplifications’ that aim to ensure the smooth implementation of the upcoming EU Deforestation Regulation (EUDR). The EUDR, first announced in 2021, has been developed to ensure that products sold in the EU do not contribute to deforestation. It will impact the sourcing of commodities such as palm oil, cocoa and coffee, aligning with the EU’s sustainable sourcing goals and broader climate-related ambitions. Its implementation, however, has faced setbacks – initial deadlines were postponed from 2024 to December 2025 , and the EU announced it would consider a further delay last month . These moves have drawn criticism from concerned stakeholders across the F&B supply chain, including environmental organisations and major food businesses. The Commission cited complications with its IT platform, designed to manage compliance data, as the reason for proposed delays. However, this week (21 October 2025) it has put forward a new proposal for targeted adjustments designed to simplify the process and its impact on the IT system, aiming to ensure the EUDR can be successfully implemented this December. The proposal, drafted up following feedback from stakeholders, aims to reduce obligations for downstream operators and traders that commercialise the relevant EUDR products once they have been placed on the market – such as retailers, or large EU manufacturing companies. It also seeks to reduce the impact for micro and small primary operators from low-risk countries worldwide who sell their goods directly on the European market, which it says cover ‘close to 100% of farmers and foresters in the EU’.   Changes to due diligence reporting The Commission proposes that downstream operators and traders should no longer be obliged to submit due diligence statements, with only one submission in the EUDR IT system required for the entire suppy chain, made at the entry point in the market. For example, cocoa beans would need only one due diligence statement to be submitted by the importer bringing them into the EU. Downstream manufacturers of chocolate products using the beans would not be required to submit a new due diligence statement in the IT system. Micro and small primary operators would only submit a simple, one-off declaration in the system. When the information is already available, for instance in a member state database, the operators do not have to take any action in the IT system themselves. This replaces the previous need for regular submissions of due diligence statements.   Transition period The EUDR compliance deadline will remain 30 December 2025 for ‘large and medium’ companies – but they will benefit from a six-month grace period for checks and enforcement, to ‘ensure a gradual phase-in of the rules’. Additionally, for ‘micro and small’ enterprises, the EUDR will enter into application on 30 December 2026. The Commission said these new application dates, as well as the simplification of obligations, aim to ensure the IT system can sustain the level of expected loads following a ‘substantial reassessment’ of the projected impact on the system.   Next steps and industry response The European Parliament and the Council will now discuss the Commission’s proposal and would need to formally adopt the targeted amendment of the EUDR before it can come into effect. Teresa Ribera, executive vice president for Clean, Just and Competitive Transition, said: “This approach provides certainty and stability, streamlining the tracking process for micro and small producers who, while individually posing little risk, collectively provide critical data for maintaining overall traceability”. “We offer a clear implementation schedule that ensures the regulation will take effect seamlessly starting end of this year, allowing large operators to progressively adapt while giving micro and small producers more time to adjust.” The Rainforest Alliance released a statement of ‘relief’ in response to the European Commission’s clarification, commenting: “We commend the Commission for maintaining the implementation date of 30 December 2025 for large companies (though we have reservations about some of the arrangements proposed to facilitate compliance).” The organisation described the earlier delay as “highly concerning,” expressing worry that the regulations would be “watered down even further”. However, it called on companies and governments to ensure that smallholders are “meaningfully and adequately supported to adapt to the EUDR”. “While the Commission has proposed some simplifications to benefit small operators in low-risk countries, in practice, that only helps EU forest owners and farmers – it does nothing for the majority of smallholder farmers who don’t fall in that category,” the Rainforest Alliance stated. “We reiterate our call to action to also address collectively the specific challenges millions of smallholders face in producing EUDR-compliant products, and the disproportionate burden placed on their shoulders to do so – despite the fact that they are not considered operators under the EUDR.” The World Wide Fund for Nature (WWF), however, described the move to simplify the EUDR as a “shameful surrender to political pressure”. Anke Schulmeister-Oldenhove, senior forest policy officer at WWF European Policy Office, said: “Let’s be clear: proposing a partial delay and further changes is a deliberate choice, not an absolute necessity. It does not seem that the European Commission ever explored other options to fix any IT issues; it feels like the perfect scapegoat to water down the regulation.” She added: “The Commission may win a few political points, but the losers are clear: companies that have invested in deforestation-free supply chains, and forests that will continue vanishing at a breathtaking pace”. WWF is calling on the EU parliament and member states to uphold the regulation as initially agreed and “provide real support” for implementation.

Kraft Heinz is set to warm up the winter season in the UK with the launch of its latest product, Spiced Chickpea Big Soup, a hearty addition to its popular soup line. This new offering taps into the rising consumer interest in plant-based foods and the nutritional benefits of legumes, particularly chickpeas, as more Brits seek healthier meal options. Heinz’s Spiced Chickpea Big Soup combines tender chickpeas with chunky carrots and potatoes, all enveloped in a rich tomato base enhanced with cumin and chilli. This innovative recipe is positioned as a 'hug in a bowl,' designed to provide both comfort and nourishment during the colder months. Alessandra de Dreuille, director of meals at Heinz, said: “Big Soup has always been about hearty, flavourful meals that offer comfort any day of the week". "Our new Spiced Chickpea soup takes that to the next level. It’s bursting with chickpeas, chunky veg and bold, warming spices, responding to what we know consumers are looking for: more vegetarian options and exciting flavours to explore.” The introduction of the Spiced Chickpea soup comes at a time when nearly half of British consumers express a desire to incorporate more beans and pulses into their diets. Recent surveys indicate that 62% of the population finds legumes tasty, while 73% recognise their health benefits. This trend reflects a broader shift towards plant-based eating, driven by health considerations and environmental awareness. Heinz's latest product is not only a source of protein and fibre but also contributes to the recommended daily intake of fruits and vegetables, making it an attractive option for health-conscious consumers. Spiced Chickpea Big Soup is now available at select retailers, including Morrisons. It is set to roll out to other major retailers such as Sainsbury’s, Tesco, Waitrose, ASDA and Ocado in the coming months. To encourage trial, the new flavour will participate in multibuy promotions, with introductory pricing starting at three for £4, with a suggested retail price of £2.20 per can.

Paleo, a food-tech start-up developing animal-free heme proteins for plant-based meat and seafood, has announced a strategic refocus of its operations amid challenging market conditions. The start-up, based in Belgium, uses precision fermentation to produce animal-free and non-GMO myoglobin from yeast. Claimed to be identical to those found in animal meat, the heme proteins are designed to enable plant-based meat to deliver the flavour, aroma and nutritional properties consumers that consumers seek in alternative protein products. The company said the strategic refocus of its operations will centre around focusing solely on its core R&D, though further details have not been given at this time regarding how operations will specifically be streamlined. © Paleo However, it has revealed that the plans will include a ‘significant’ reduction of its staff located at its R&D site in Leuven. The plans come amid challenging market conditions in the broader plant-based and food-tech industries, with the alt-protein sector facing headwinds such as long regulatory approval timelines and a more cautious investment climate. Hermes Sanctorum, CEO of Paleo, said: “Our technology works – every partner and taster who experiences our ingredient recognises its transformative potential. However, the current market and funding environment require us to prioritise: maintaining our core R&D.” The company said it ‘remains confident’ in the long-term potential of its technology and the growing consumer demand for sustainable and authentic meat alternatives. “This is a challenging but necessary step to ensure Paleo’s innovation endures and continues to make an impact,” Sanctorum concluded. Top image: © Paleo

Protein Industries Canada has appointed Tyler Groeneveld to the role of chief executive officer, effective 27 October 2025. Groeneveld (pictured above) succeeds former CEO Robert Hunter, who left the organisation in August after serving as chief executive since January 2025. Protein Industries Canada initiated a search committee to find a new CEO following Hunter’s departure, chaired by Annett Revet, vice chair of the board, and supported by an independent executive search firm. It has now announced the appointment of Groeneveld, who previously served as chair of Protein Industries Canada’s board of directors. In a statement, the company said that Groeneveld will bring deep sector expertise and organisational insight to the role. Groeneveld, who has now resigned from the board of directors, has a career spanning over 31 years within the country’s food and agriculture sector, with previous positions at agriculture companies such as Corteva and CropLife Canada. Most recently, he served as commercial lead for North America. Commenting on his appointment, Groeneveld said: “Having worked closely with the board and leadership team, I’ve seen firsthand the organisation’s impact in driving innovation and collaboration across Canada’s agriculture and food ecosystem”. “Together with our partners, we will continue to accelerate growth in ingredient manufacturing and food processing to create a $25 billion opportunity for Canada.” As part of the transition, Revet will serve as acting chair of the board of directors, while continuing her role as chair of the governance and nominating committee. “It was important to the board of directors that we move forward with strong and stable leadership to maintain momentum and position Protein Industries Canada for continued success,” she said. “Through the independent search process, it became clear that Tyler’s experience, leadership and vision make him the right choice to lead the organisation.”

Oat milk brand Minor Figures has launched Barista Oat (Regenerative), a barista-standard oat drink made with regeneratively grown oats from Wildfarmed. UK food and farming business Wildfarmed specialises in regeneratively grown ingredients, such as oats and flours. It takes a holistic approach to agriculture that works with nature to restore soil health and ecosystems, and reduce carbon. All oats that go into the new beverage are grown by Wildfarmed’s growers. Barista Oat (Regenerative) is described as a ‘coffee-first’ product that delivers ‘silky-smooth, full-bodied’ coffees. According to Minor Figures, the milk alternative elevates espresso by drawing out the sweetness to produce ‘perfectly balanced’ coffees. The innovation is the latest to join Minor Figures’ signature Barista Oat range, designed for indulgent coffee experiences. Existing products launched as part of Minor Figures’ range include a shelf-stable cold brew, and its first-to-market innovation Barista Oat (Atomised), a barista-grade oat powder. In addition to being regeneratively grown and made in the UK, the new Barista Oat (Regenerative) is 100% plant-based, gluten-free and B Corp-certified. It is also fortified with essential vitamins and minerals. Edd Lees, Wildfarmed’s co-founder, commented: “This is an exciting moment for Wildfarmed, as it's the first time our oats are being used in plant-based milks”. “Oats are a regenerative powerhouse and a key part of our growers’ rotation – they rebuild soil structure, prevent nutrient loss, support soil biology and increase resilience. Our goal has always been to accelerate the transition to regenerative agriculture, and Barista Oat (Regenerative) gives people the option to choose an oat that helps to support farmers and bring back nature-rich landscapes with every sip.”

The Compleat Food Group's meat and seafood alternative brand, Squeaky Bean, has added a new product to its range: Salmon Style Flakes in a Sweet Chilli Marinade. The product aims to provide UK consumers with a tasty and versatile plant-based fish alternative that can be enjoyed across a wide range of eating occasions, and is ready to eat straight from the pack. Squeaky Bean’s latest launch responds to 41% of the UK population reporting that they are actively following meatless diets or reducing meat intake. It builds on the success of the brand’s Tuna Style Flakes, offering a convenient and nutritious choice for flexitarians, vegans and vegetarians. The flakes aim to emulate the full experience of eating traditional salmon, from appearance to texture and taste. They are paired with a sweet chilli marinade, one of the most popular flavours in the parent category, and offer a rich source of protein and omega-3. Yyvonne Adam, chief marketing officer at The Compleat Food Group, said: “We’re proud to be the number one brand in fish alternatives, and our new Salmon Style Flakes in a vibrant Sweet Chilli Marinade are a testament to our commitment to innovation and great taste”. She added: “With the UK fish market valued at £2 billion, and fish alternatives growing by 34% year-on-year, Squeaky Bean is leading the charge in meeting consumer demand for tasty, sustainable options that cost significantly less than traditional salmon and we’re thrilled to be first to market with a product that’s bold, convenient and genuinely delicious”. The new salmon-style flakes are launching exclusively at Sainsbury’s from October 2025, with an RRP of £3.25 per 120g.

Danish food-tech start-up Matr Foods has completed a €40 million fundraise to scale up the production of its organic, fermented plant-based meat alternatives. The fundraise includes €20 million in Series A equity and €20 million in venture debt – the largest secured by a food-tech company in Denmark. Existing investor Novo Holdings and incoming investor the Export and Investment Fund of Denmark (EIFO) co-led the fundraising, alongside debt from the European Investment Bank (EIB). The funding will support the scale of Matr Foods’ fermentation process at its Ansager site in Jutland, Denmark, to produce its clean label plant-based meat products. A significant scale-up will be enabled by the investment, bringing production from pilot scale to 4,000 tonnes per year in order to meet rising consumer demand for alternative proteins. Established in Copenhagen in 2021, Matr uses traditional fungal fermentation techniques to produce meat alternatives from locally sourced ingredients like oats, split peas, lupins, beetroots and potatoes. According to the start-up, its products offer a juicy texture and meaty, umami flavour, providing a sustainable and nutritious protein option without the need for additives or heavy processing. Its flagship product, Matr Fungi Mince, is made entirely from natural ingredients grown in Scandinavia. It is rich in protein and fibre and low in fat, claimed to offer a similar amino acid profile to traditional meat but with a carbon footprint of just 1.5kg CO2e per kg – 94% lower than that of beef. Matr’s new production line is expected to be operational by early 2027, resulting in 60 new jobs locally and accommodating customers in Germany, Switzerland and Denmark. Randi Wahlsten, CEO of Matr, said: “We are looking forward to finally being able to meet the demand of the many customers and chefs who have been unwavering in their support and enthusiasm for Matr products”. “It is truly humbling to be met with such support and feel the great craving for organic, clean label plant products that offer gastronomic excitement.”

Veggiecus, a German producer of plant-based protein blends, has expanded into frozen, ready-to-use meat alternatives, designed for easy use in foodservice or as private label products. The company said it is responding to growing demand for simple, ready-to-use plant-based meat alternatives in gastronomy and foodservice. Its new frozen range includes plant-based kebab strips, meatballs, schnitzels and burger patties. All varieties are pea protein-based, feature short ingredients lists, are low in allergens and completely soy-free. They are designed for flexible use across a variety of dishes in foodservice, and are quick and simple to prepare, aiming to provide convenience for kitchens with limited or untrained staff. Kathrin Rietmann, business development manager at Veggiecus, said: “Many businesses want to offer plant-based meat alternatives, but lack the capacity or expertise to mix their own blends or manage complex processes”. “With our new ready-made products, we make it even easier for restaurateurs and system catering operators: unpack, cook briefly in a pan, air fryer or deep fryer, and serve – with no compromise on quality, texture or taste.” Rietmann observed “huge demand” in the kebab segment, with many chains lacking the capacity for a separate vegan spit. “Our frozen solution is the perfect fit,” she added. Veggiecus is the plant-based division of Theodor Rietmann, a family-owned business established in Germany in 1967. Initially a producer of baking ingredients for industry, the company has expanded significantly and has been developing dry mixes for plant-based meat alternatives since 2021. These have been used across various applications including sausages, patties, minced products, nuggets, and specialities such as Turkish garlic sausage Sucuk.

UK plant-based meal brand Bol has introduced a new sub-range under its Power Pots line: Protein+. The nutrition-boosted meals aim to meet rising demand for natural, high-protein and high-fibre meals. They combine global-inspired flavours with whole food, each pot offering 30g of protein, at least 19g of fibre, and up to two of UK consumers’ recommended five portions of fruit and vegetables daily. Three variants are launching as part of the sub-range: Thai Green Curry, Teriyaki Style Rie Bowl, and Chickpea Jalfrezi. Like the rest of Bol’s Power Pots, the products are designed for convenience and ready to eat within five minutes. Thai Green Curry features a fragrant coconut curry with tofu, edamame beans, lime and jasmine rice, containing 22g of fibre. Teriyaki Style Rice Bowl combines tofu, red pepper, edamame and black turtle beans in a sweet-savoury teriyaki glaze, containing 19g of fibre. Finally, Chickpea Jalfrezi offers a bold and spicy tomato curry with chickpeas, lentils and basmati rice, containing 32g of fibre. Data from Mintel shows that 73% of UK shoppers consider fibre essential to health, yet 96% of adults do not hit the government’s recommended 30g per day. Meanwhile, searches for ‘natural protein’ are up by 30% on Ocado this year, and interest in meat-free alternatives is surging among 18-34 year olds according to Vypr 2025 research. Paul Brown, founder and CEO of Bol, said: “This new PROTEIN+ range is responding to what today’s consumer is really asking for: great-tasting, nutrient-dense meals that are fast, filling and free from UPF ingredients”. The Protein+ pots are now available in Tesco stores nationwide, as well as online via Ocado and Amazon, with an RRP of £3.50.