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

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

US plant-based beverage brand Malk Organics has unveiled a new line of coconut-based creamers, available in three flavours. The brand, headquartered in Texas, said it aimed to take a different approach to other creamer brands with its new line. While many creamers contain gums, oils and ‘mysterious natural flavours,’ Malk formulated its range with a focus on simple, ‘recognisable’ ingredients. The Vanilla Coconut Milk Creamer offers a clean label take on classic vanilla options, described as offering a warm and rich flavour with ‘the perfect sweetness’; meanwhile Sweet Cream Coconut Milk Creamer offers ‘perfectly balanced’ notes of cream and sugar. Finally, the Unsweetened Coconut Milk Creamer is made ‘for the purists,’ containing no sugar in an original flavour. Each flavour has been formulated for a smooth and ‘barista-worthy’ pour, designed to pair well with any coffee. The creamers are USDA-certified organic, non-GMO, and glyphosate residue-free. The range is available at select retailers across the US now.

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

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

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

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

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

Precision fermentation dairy start-up Formo has appointed Andreas Heyl to the role of chief technology officer. The start-up, based in Berlin, Germany, said the appointment will strengthen its leadership team as it accelerates the industrial scale-up and commercialisation of its technology platform. Formo develops precision-fermented, animal-free casein – a protein traditionally found in milk – for alt-dairy applications. These proteins are responsible for many of the functional and performance qualities of cheese and other dairy products. Heyl joins following close engagement with the company’s technology and manufacturing roadmap, with Formo currently focusing on expanding customer engagement and scaling manufacturing. He brings more than two decades of experience scaling advanced food, chemical and biotechnology processes into robust industrial production. Previously, Heyl held senior leadership positions at Lonza and ICL Group, including CTO roles overseeing global R&D, innovation and industrialisation agendas. He also co-founded the biotech and ingredients company Insempra. Most recently, Heyl advised high-impact industrial ventures on scaling technologies from pilot to commercial manufacturing and bringing their products to market. He also served as innovation manager for Germany’s Federal Agency for Breakthrough Innovation, SPRIN-D. Commenting on his CTO role, Heyl said: “Formo’s precision fermentation platform has reached a level of technical and economic maturity that makes industrial scale-up not just possible, but compelling”. “The fundamentals are in place. My role is to accelerate execution along the cost and scale curves and work closely with customers and partners to bring this technology into commercial reality.” Raffael Wohlgensinger, founder and CEO of Formo, said the company is currently in a “decisive phase,” adding: “Andreas brings deep experience in industrialising complex technologies under real economic constraints. His decision to join the executive team reflects both the strength of our technology platform and the momentum we are building toward commercialisation.”

UK meat alternatives brand Meatless Farm has expanded its range for 2026 with a brand-new frozen Crispy Nuggets product, as well as a revamp of its Signature Burger product. Both launches are designed to meet rising consumer expectations around flavour, texture and value in plant-based alternatives, reinforcing the brand’s aim to deliver high-quality products at ‘everyday’ price points. The products target both committed plant-based shoppers and the growing number of flexitarians who are looking for familiar, tasty and affordable formats to support their reduction of meat consumption. Crispy Nuggets mark Meatless Farm’s entry into the frozen nugget category, featuring a crisp, golden tempura batter with a chicken-style soya protein centre. They can be cooked in just eight minutes in the air fryer, designed to appeal to shoppers who are seeking convenient and fully plant-based options in the frozen nugget segment. According to the brand, the nuggets matched a leading branded chicken nugget product on taste during independent sensory testing, while delivering a 139% higher purchase intent, indicating strong shelf appeal and repeat purchase potential. Against a leading vegan nugget brand, they reportedly outperformed on ‘every key sensory metric’ including taste, aroma, texture, succulence and coating, achieving 154% higher purchase intent. The new nuggets will retail at an RRP of £2.95 for a 500g bag and are rolling out in Sainsbury’s this month (January 2026). Also rolling out this month, Meatless Farm’s reformulated Signature Burger is described as the brand’s ‘best ever’ burger recipe, claimed to deliver an improved texture, juicier bite and stand-out flavour. It will retail at an RRP of £3.25 per pack of two, launching in Asda.

Om Mushrooms, a US-based functional mushroom company, has secured a $6.5 million line of credit from JPalmer Collective (JPC), an asset-based lender specialising in high-growth, women-led and natural products businesses. The funding is intended to support Om Mushrooms’ next stage of growth, enabling the company to meet rising consumer demand for functional mushroom products across supplements, beverages and plant-based nutrition categories. “This funding will help us navigate growth opportunities as consumers increasingly seek out the benefits of mushrooms,” said Sandra Carter, co-founder of Om Mushrooms and M2 Ingredients. “JPC understands our business and channels in detail, serving not just as a lender but as a strategic advisor.” Founded by Dr Carter, a health and wellness expert, and veteran mycologist Steve Farrar, Om Mushrooms has built a reputation in the functional wellness sector over more than a decade. Its portfolio includes organic, non-GMO mushroom powders, capsules, gummies and functional beverages aimed at supporting focus, immunity, stress relief and gut health. JPalmer Collective’s founder and CEO, Jennifer Palmer, said: “Functional mushrooms have become one of the most exciting growth areas in natural wellness, and Om has been ahead of that curve for more than a decade”. The flexible credit line is designed to support Om Mushrooms’ scaling needs and ensure the company can respond to surging demand. The move comes amid a broader surge in consumer interest in functional wellness and plant-based natural products, with mushrooms increasingly positioned as versatile ingredients in both supplements and functional foods and beverages. JPalmer Collective, established in 2023, focuses on providing consultative lending solutions for women-led and high-growth consumer brands, particularly those serving sustainability-conscious markets. Om Mushrooms products are grown in the US under certified organic conditions and undergo rigorous testing for purity and potency. The company’s emphasis on science-backed wellness solutions positions it to capitalise on the growing functional mushroom trend, which is expected to remain a high-growth segment within the broader natural products market.

Beyond Meat has announced a milestone update: its entry into the beverage category with the launch of Beyond Immerse, a new line of pea protein drinks. The move, marking the alt-meat giant’s first expansion out of meat substitutes, comes amid the plant-based F&B industry’s ongoing shift away from meat imitation products and into more veg-led protein formats. In a major diversification of its portfolio that reflects this wider transition, the brand has tapped into the protein drink boom with the launch of its new line, which also responds to the growing demand for multifunctional nutrition products. The Beyond Immerse line contains a combination of clear pea protein, fibre from tapioca, antioxidants and electrolytes designed to replenish the body. It makes its debut in three flavours: Peach Mango, Lemon Lime and Orange Tangerine. Each flavour comes in two protein options – 10g of protein per 355ml, providing 60 kcal per can, or 20g of protein per 355ml, providing 100 kcal. The drinks all contain 7g of fibre to support gut health, as well as vitamin C for immune function and zero sugar alcohols or GMO ingredients. The alt-meat maker announced a move into its next phase of innovation last summer as it teased the launch of a more ambigious 'Beyond Ground' savoury protein product, with founder and CEO Ethan Brown also hinting at an upcoming move into subcategories like sports nutrition. Commenting on the new line, Brown said: “With Beyond Immerse, we are bringing our pioneering expertise in unlocking the power of plants to a functional beverage line”. “Our intent is simple: immerse the consumer in the remarkable nutrition of plants – from protein to fibre, with the addition of antioxidants and electrolytes – all in a single refreshing and satisfying 12 fl oz drink. Beyond Immerse has been specially and carefully designed to provide nutrients that are critical to muscle health, gut health and immune function, so that whatever the goal is, consumers can Go Beyond.” The new line will be available for a limited time exclusively online via its Beyond Test Kitchen website, where the brand provides early access to new product innovations.