Kallø, a natural food products brand and part of the Ecotone UK family, is making its entry into the dairy alternatives market with the introduction of two new premium oat milks. This latest debut aligns with the growing consumer demand for clean label, plant-based products that prioritise health, ethical production and sustainability. The new products, Organic Oat & Protein Milk and Organic Gluten-Free Oat Milk, are crafted with minimal ingredients and processing, reflecting Kallø’s commitment to its 'Naturally Different' ethos. Both variants are unsweetened and free from preservatives, flavourings, oils and gums, catering to health-conscious consumers seeking high-quality dairy alternatives. Organic Oat & Protein Milk :  This variant boasts 25g of natural plant protein per litre, making it a good choice for consumers looking for functional, dairy-free options without artificial fortification. The product responds to demand for oat milk products that offer a higher portion of protein, with most currently available oat milks offering between 3-12g per litre. Kallø Organic Gluten-Free Oat Milk : Made entirely from 100% gluten-free oats, this product is designed for individuals with gluten sensitivities, offering a clean, minimally processed and inclusive alternative. The oat milks will initially be available for purchase online through Amazon and in health food stores across the UK, with a recommended retail price of £2.30. Caroline Mitchell, free from brand controller at Ecotone UK, said: “We’re excited to bring Kallø’s natural and organic credentials into dairy alternatives. This category typically appeals to consumers who are conscious about their health and the environment. Our products are designed to support those looking to increase their protein intake without compromising on quality.” Kallø’s foray into dairy alternatives comes on the heels of its successful launch of clean label cooking broths, which have positioned the brand as one of the fastest-selling in the ready-made stock category. The oat milks will be produced at Ecotone’s B-Corp certified facilities, further underscoring the brand’s commitment to environmentally responsible practices. Additionally, the products will be packaged in fully recyclable cartons, aligning with Kallø’s sustainability goals. As consumers increasingly seek out clean label and organic options, Kallø’s entry into the dairy alternatives sector is poised to capture the attention of health-conscious shoppers, reinforcing the brand’s status as a leader in innovative, plant-based products.

Finnish biotech company Enifer has obtained self-affirmed GRAS (Generally Recognized as Safe) status in the US for its mycoprotein ingredient Pekilo, following an independent expert panel review. The step paves the way for partnerships with US food manufacturers, with FDA-reviewed GRAS status still to be pursued. According to the company, Pekilo differs from most mycoproteins by being supplied in dry, powdered form, making it shelf-stable, easier to transport and simpler to integrate into production lines. It is targeted at plant-based alternatives, sports nutrition and healthy snacks as a lower-impact alternative to soy. “Plant-based foods won’t win over consumers unless they’re genuinely better than what came before,” said Simo Ellilä, CEO and co-founder of Enifer. “Pekilo makes that possible – it brings a neutral colour and taste, a natural combination of protein and fiber and strong water-holding capacity. These properties complement soy and pea proteins, giving food makers new flexibility to develop plant-based products that deliver better texture, nutrition and overall consumer appeal.” Founded in 2020, Enifer uses fermentation technology first developed in Finland in the 1970s to convert food and agricultural byproducts into protein with lower land use and emissions than animal or soy-based sources. The US entry follows Enifer’s €36 million raise in 2024 to build a commercial-scale mycoprotein facility in Finland, due to start production in 2026 with a 3,000-tonne annual capacity. The plant will initially supply the pet food sector, with food-ingredient production to follow. Elisa Arte, head of food research and development at Enifer, added: “Achieving self-affirmed GRAS status marks a major milestone in the commercialisation of our Pekilo mycoprotein and its entry into the US market. We’re excited to start collaborating with food manufacturers in the US, introducing to the market our ingredient that delivers high levels of digestible protein and dietary fiber, enabling innovation across a broad spectrum of food applications." Enifer will present Pekilo at SupplySide West in Las Vegas this October as it begins US market outreach.

Perfat Technologies, a Finnish deep-tech startup, has secured €2.5 million in Series A financing to advance its innovative fat alternatives, addressing critical health and sustainability issues related to saturated and tropical fats. The funding round was co-led by Newtree Impact and Beyond Impact, with support from Nordic Science Investments, the University of Helsinki and Big Idea Ventures. Perfat’s proprietary technology transforms liquid vegetable oils into solid, functional fats, offering food manufacturers a healthier replacement for traditional fats like butter, palm oil and coconut oil. This breakthrough product has 80% less fat, up to 30% fewer calories and added fibre, making it an appealing option for companies seeking clean label formulations without sacrificing taste or texture. CEO Jyrki Lee-Korhonen highlighted the importance of this innovation: “Substituting traditional solid fats is not just about innovation; it’s about caring for people’s health and helping manufacturers adopt sustainable solutions”. With fats comprising 20-35% of the average diet, the demand for healthier alternatives is rising. Perfat’s fiber-reinforced gelled vegetable oil represents a significant advancement in the food industry, enabling manufacturers to create healthier products while maintaining functionality. Investors are optimistic about Perfat's potential. Benoît de Bruyn of Newtree Impact noted: “Palm oil remains one of the most pressing challenges for both human health and sustainability. Perfat stands out with a functional fat that is healthier and adaptable to customer needs.” As the market for sustainable food ingredients is projected to reach $129 billion by 2025, Perfat is well-positioned to help redefine the role of fats in our diets, aligning consumer health with environmental sustainability.

UK plant-based food and beverage brand Bol Foods has unveiled its latest product innovation: Protein Thai Green Noodle Power Soup. The new offering is designed to meet the increasing consumer demand for nutritious, convenient meal options as the food industry shifts towards health-focused eating. Now available in Tesco, with plans to expand to Sainsbury’s and Amazon by 17 September, Thai Green Noodle Power Soup features a creamy coconut base infused with lemongrass, chilli and ginger. Packed with rice noodles, green beans and edamame, the soup delivers a satisfying and flavourful experience. Each pot contains 24g of protein, 12g of fibre and contributes two of the recommended five daily servings of fruits and vegetables, making it an appealing choice for health-conscious consumers. Bol Foods aims to address a key barrier to fresh soup purchases: satiety. According to the Bol Consumer Insights Panel from August 2025, consumers often find that traditional soups do not provide enough fullness. In response, Bol has prioritised high-protein and high-fibre ingredients to enhance the nutritional profile of their products, reinforcing their position as a leader in the fresh soup category. The launch of the soup aligns with the growing popularity of Thai cuisine in the UK, which has seen a 23% year-over-year increase in retail sales, according to Kantar. Thai Green curry is among the top three Thai dishes favoured by UK consumers, further positioning Bol’s new offering to capture market interest. The suggested retail price for the new soup is £3.30, making it an accessible option for consumers seeking healthy and convenient meal solutions.

UK free-from chocolate brand Nomo has revealed its 2025 Christmas range, featuring several new additions alongside previous seasonal favourites. The brand said it aims to ensure no one misses out on seasonal joy, regardless of their dietary needs. It has introduced new flavour innovations for 2025, as well as expanded advent options that cater to consumers who are vegan or avoid dairy, gluten, eggs or nuts. Brand-new for 2025 is the Sticky Toffee Reindeer, featuring a gooey toffee centre wrapped in Nomo’s smooth plant milk chocolate, in a festive reindeer shape to provide a convenient snack or fun stocking filler. Also new are the Mini Mint Reindeers, combining mint with chocolate for a classic seasonal flavour. They come in a 53g bag, designed for sharing with friends and family over the holiday season. Finally, the new Festive Slab Bar – a Sainsbury’s exclusive – is launching in a 105g multi-portion size, featuring a fudgy chocolate filling topped with a Mini Cookie Dough Reindeer (one of Nomo’s existing best-selling seasonal options, returning for 2025 also as a stand-alone product). Other products being reintroduced as part of the 2025 seasonal line-up include the Kids Selection Box, Creamy Choc Advent Calendar and the bigger-than-ever Ultimate Choc Advent Calendar, now featuring 24 mini bars in original chocolate, caramel, mint and orange flavours, plus a full-sized caramel bar for Christmas Day. Tara Stevens, senior brand manager at Nomo, said: “We know how important festive traditions are, and our 2025 Christmas range is all about making sure everyone can be part of the magic. From our playful chocolate reindeers to our biggest-ever advent calendar, this range is full of bold, fun and flavour-packed treats that reflect the heart of Nomo – delicious chocolate with zero compromise.”

India has reduced the Goods and Services Tax (GST) on a range of plant-based food and beverage items, including milk and meat alternative products, as part of a wider reform. The changes were announced by India’s Prime Minister, Shri Narendra Modi, with a goal to ‘enhance the quality of life of every last citizen’. The tax rate for a wide variety of food and beverage products, including plant-based milk drinks such as soya milk, and texturised vegetable protein (TVP) products, has been reduced from 12-18% to 5%, effective from 22 September 2025. The changes are part of a broader tax reform, approved by the GST Council and led by the finance minister Nirmala Sitharaman. Other household items such as cosmetics and homeware are also covered within the reform. The cuts will align the GST for plant-based alternatives more closely with that applicable to traditional meat and dairy products – fresh cow’s milk currently is not taxed in the country, while most conventional meat and dairy products fall into the 0-5% range. The Plant Based Foods Industry Association, a non-profit organisation aiming to accelerate plant-based innovation in India, has praised the move as a ‘landmark step’ that supports the growth of the plant-based industry in the country. In a LinkedIn post, the Association wrote: “A special thanks to the Economic Division, MoFPI (Ministry of Food Processing Industries) for patiently hearing our requests and ensuring our representations reached the concerned bodies – making this milestone possible”.

The Tofoo Co has re-entered the frozen category with the launch of a new range available in Tesco stores across the UK. The range includes three brand-new products designed to meet increasing demand for high-protein, plant-based options in the freezer aisle. ‘Straight to Wok Tofoo’ offers pre-marinated tofu pieces in two flavours, Sweet Chilli and Soy & Ginger, designed to provide a convenient solution for adding to stir fries and similar dishes. Meanwhile, the Tempura Tofoo offers bite-sized tofu pieces in a light, crispy batter, suitable for snacking or adding to meals. These products are The Tofoo Co’s first frozen offerings to hit the market since it launched its Chunkies product in 2021, which since appears to have been discontinued. David Knibbs, founder and managing director of The Tofoo Co, said: “Our move back into frozen is a critical part of our brand growth. We know shoppers are looking for plant-based options that are quick, tasty and easy to use – and these new products tick all the boxes.” All new products in the range began rolling out at Tesco stores yesterday (8 September), priced at £3.75.

A new peer-reviewed study has highlighted the potential of almond, cashew, hazelnut and walnut milks to enhance both the nutritional profile and sensory appeal of coffee beverages, findings that could influence future product development in the plant-based and out-of-home sectors. Researchers at Dongguk University in South Korea prepared roasted and unroasted nut-based milks, blending them with arabica espresso, and compared their physicochemical properties, fatty acid profiles, antioxidant activity, volatile compound composition, colour, viscosity, particle size and sensory acceptance against commercial dairy milk coffee. Each nut milk was prepared from raw or roasted kernels and blended with espresso in a 3:1 ratio, with dairy milk coffee used as the control. "Since the use of animal-based milk raises environmental concerns and health issues such as allergies and lactose intolerance, the demand for plant-based milk alternatives is growing," the study noted. "This study aimed to develop nut-based milks – almond, cashew, hazelnut and walnut – combined with arabica espresso and assess their physicochemical and sensory qualities." Healthier fats, more antioxidants The analysis revealed that nut-based coffees contained significantly higher levels of unsaturated fatty acids, particularly oleic, linoleic and linolenic acids, compared with the saturated fat-dominated profile of dairy milk coffee. These compounds are associated with improved cholesterol management and reduced cardiovascular risk. Roasting further enhanced the nutritional profile, with roasted almond and hazelnut milks showing increased oleic acid, while roasted cashew and walnut milks displayed notable rises in linoleic and linolenic acids. Antioxidant activity was also consistently higher in nut-based samples, especially hazelnut and walnut coffees, with roasted variants showing the greatest increases. Walnut milk coffee recorded the highest total phenolic content, a marker of bioactive compounds linked to anti-inflammatory benefits. Aroma profiling using gas chromatography-mass spectrometry identified 33 volatile compounds across the samples. Nut-based coffees were characterised by higher concentrations of benzaldehyde, responsible for almond-like aromas, and nutty pyrroles such as 1-methylpyrrole-2-carboxaldehyde. Dairy milk coffee, by contrast, was richer in caramel and floral compounds such as furfuryl alcohol and 5-methyl furfural, often intensified by heat treatments in milk processing. Roasting intensified Maillard-reaction-derived volatiles in nut milks, deepening roasted and nutty notes, but also reduced certain heat-sensitive aromatic compounds found in unroasted nuts. From a physical perspective, nut-based coffees exhibited higher viscosity and larger particle sizes than dairy milk coffee, particularly in cashew and almond versions. These attributes may contribute to a richer mouthfeel but can also influence beverage stability. Roasting darkened the beverages and increased browning index values, with roasted walnut coffee showing the most pronounced change in colour. Sensory findings and market potential Sensory evaluation, conducted with 17 trained panellists, found cashew milk coffee to be the most preferred overall, praised for its smooth texture, balanced nuttiness and clean aftertaste. Hazelnut milk offered a distinctive roasted flavour, walnut milk delivered a more pronounced earthy profile and almond milk’s character was shaped by its higher benzaldehyde content, contributing a bitter-almond note. With the plant-based milk category continuing to expand and coffee operators seeking to differentiate through flavour and functionality, these findings offer valuable guidance for industry. Roasted nut milks in particular appear to combine improved nutritional value with enhanced flavour complexity, providing opportunities for positioning products that meet both health-oriented and sensory-driven consumer expectations. The study’s authors conclude that this work “can serve as a foundational resource for understanding the sensory attributes and physicochemical properties of nut-based milk coffee and analysing the correlations between these properties and overall preference”. For coffee chains, ready-to-drink brands and plant-based dairy manufacturers, this research suggests a clear path for combining flavour innovation with functional nutrition, a proposition increasingly sought after in the premium beverage market. The authors concluded: "Despite its lower preference than that of commercial milk, nut-based milk coffee demonstrated potential as a health-promoting beverage owing to its high unsaturated fatty acid content (eg, oleic and linolenic acid) and antioxidant effects". "To improve the acceptability of nut-based milk coffee, further research is warranted to control the production of specific aldehydes responsible for undesirable flavors, and additional physical experiments should be conducted to enhance the texture of these beverages."

The European Parliament Agriculture Committee voted to ban the use of names such as ‘burger,’ ‘sausage’ and ‘steak’ for plant-based foods yesterday (8 September) in an ongoing debate surrounding the labelling of meat alternatives. The proposal, led by French MEP Céline Imart, reintroduced the topic after it was voted down by the Parliament’s plenary in 2020. It seeks to protect the animal agriculture industry by reserving such meat-related words ‘exclusively for the edible parts of animals,’ calling for the ban of their use on both plant-based and cell-cultured products. After gathering a majority vote, it will now move to a vote in the plenary with all members of parliament. At the beginning of the year, two decrees prohibiting the use of meat-related words on plant-based products in France were annulled following a 2024 ruling from the Court of Justice of the European Union (CJEU) . The CJEU ruled that EU law already provides sufficient regulations to protect consumers from being misled by labelling. Despite this, the European Commission also put forward a similar proposal in July seeking to ban 29 words that should be ‘reserved for products derived exclusively from meat at all stages of marketing.' These included species-related words like ‘chicken,’ ‘beef,’ ‘pork’ and ‘lamb,’ as well as descriptive words such as ‘chop,’ ‘wing,’ ‘drumstick’ and ‘ribs’. Rafael Pinto, senior policy manager at the European Vegetarian Union (EVU), said: “There is no data to support the argument that consumers are confused by plant-based burgers, sausages or any other alternative. Policymakers continue to bring up this non-issue, when it’s simply not a problem for citizens.” He argued that instead, a ban of the terms will be damaging to farmers producing raw plant-based materials like pea or soy – and could actually hinder consumer transparency due to the use of “unknown names,” alongside the clear impact on plant-based meat alternative producers. The vote follows a recently launched European Academies Science Advisory Council report, calling for policymakers to increase support for meat alternatives, as well as a commitment from the EU to develop a protein diversification strategy and increase domestic plant-based protein production. Pinto added: “This vote shows a disconnect between citizens’ needs and policymakers’ priorities...It also goes against the EU’s targets to promote innovation, reduce red tape and increase food security. We call on the members of parliament to vote this text down in plenary.” In a statement on LinkedIn, Ivo Rzegotta, public affairs manager at the Good Food Institute Europe, said this latest motion from the European Parliament's Committee on Agriculture goes "significantly beyond the equally problematic proposal by the EU Commission from July". He wrote: " Both initiatives – from the Commission and the Parliament's Committee on Agriculture – are problematic because familiar terms for meat alternatives are practical navigation aids that enable informed purchasing decisions. They help people assess what they can expect in terms of taste and texture and how the products are prepared." " Arbitrary interventions in proven labelling practices, as currently being discussed at the European level, would make it more difficult for consumers to navigate the market and would also harm domestic companies."

Eat Just, the maker of the mung bean-based Just Egg alternative product, has recently announced the launch of its new chicken alternative in Texas, US. The product comes after years of research and development in the company’s meat division, aiming to address consumer demand for higher quality plant-based products. It was first showcased at an exclusive Franklin Barbecue event in Austin during May, and is now rolling out across H-E-B stores across the US state. According to Eat Just, the product has won back-to-back sensory tests against conventional chicken as well as other plant-based alternatives. In its latest taste test, it is claimed to have outperformed conventional chicken strip products across four categories – taste, texture, appearance and overall. This is due to Eat Just’s precision manufacturing technology, which builds ‘tender and juicy’ meat-like fibres using soya and wheat protein along with other natural ingredients. The process grew out of earlier research in Eat Just’s cultivated meat division, with the company being the first worldwide to sell cultivated meat commercially, and one of two to have sold in the US. While Just Meat is fully plant-based, it utilises many of the cell-based meat programme’s R&D breakthroughs. Just Meat contains 18g of protein per serving – more protein per ounce than a conventional chicken thigh – and no cholesterol. It aims to overcome the quality barrier to plant-based chicken adoption, with 2025’s Taste of the Industry report highlighting the need for improvement when it comes to taste and texture of plant-based meat alternative products. The report called on companies to increase product quality to address growth challenges, specifically identifying the ‘unbreaded strips and chunks’ category as in need of R&D and innovation. Just Meat is now available as an 8oz package in the frozen section of 240 H-E-B locations across Texas.

Sproud, a Swedish brand known for its pea protein-based milk alternatives, has unveiled its latest product: a low-sugar matcha drink designed to cater to consumer interest in plant-based beverages. The launch comes on the heels of Oatly's recent introduction of a matcha product, highlighting the competitive landscape in the alternative milk market. The new Sproud Matcha drink is crafted from high-quality ingredients, including matcha and spirulina, and is notable for its unique foamable quality, setting it apart from other matcha alternatives. With a formulation that includes 2.5% pea protein and minimal sugar, Sproud aims to attract health-conscious consumers seeking nutritious and versatile drink options. The product can be enjoyed hot or cold, making it suitable for various occasions throughout the day. Sara Berger, CEO of Sproud, said: “Matcha is having a moment: consumers are increasingly looking for more variety in drinks. Providing healthy plant-based alternatives is our identity, so we are thrilled to be able to add Sproud Matcha to our range and keep our customers happy from the first thing in the morning to the last thing at night.” The UK matcha market has seen significant growth, generating £38.7 million in retail revenue in 2024, with projections indicating that the market could double by 2030. This surge in popularity presents a lucrative opportunity for brands like Sproud to capture a share of this expanding segment. This launch follows the company's recent achievement of B Corp Certification in August. Additionally, Sproud’s products have gained traction in major retailers, including listings in Sainsbury’s stores nationwide, further solidifying its presence in the competitive plant-based market. Sproud Matcha is now available for purchase in 1l cartons through the Sproud website, marking a strategic entry into the matcha beverage category that aligns with current consumer trends favouring plant-based and low-sugar options.

The Rainforest Alliance has announced the launch of a new regenerative agriculture certification solution, designed to provide farmers and companies with a science-based standard to track their impact on soil health and biodiversity. Announced today (8 September 2025), the solution is launching with an initial focus on coffee. It aims to help coffee farmers build more resilient livelihoods and support the restoration of ecosystems across tropical landscapes. From early 2026, certified regenerative products will bear the solution’s distinct seal. This shows consumers that these products come from farms and companies that are committing to regenerative agriculture practices. Regenerative agriculture aims to reduce farming’s impact on the environment, described by the Alliance as a ‘climate-smart’ and ‘promising’ approach. It can also improve farmers’ livelihoods – recent studies show regenerative practices can improve income by up to 20-30%. The Rainforest Alliance has integrated these principles into its new Regenerative Agriculture Standard, providing a clear pathway for measuring progress and outcomes across five key impact areas: soil health and fertility, climate resilience, biodiversity, water stewardship and livelihoods. By effectively implementing these practices, coffee producers can build more productive and resilient farms while unlocking new market opportunities, the Alliance said in a statement announcing the launch. Independent auditors will periodically visit farms and companies to ensure they are meeting these standards. When they do, they will be awarded certification and permitted to display the regenerative seal on their products. The announcement comes as extreme weather and environmental degradation continue to disrupt crop yields, supply chain stability and commodity markets. These challenges are impacting the livelihoods of millions of coffee farmers, particularly smallholders who produce over 70% of the world’s coffee. Santiago Gowland, CEO of The Rainforest Alliance, said: “Markets need to move beyond a ‘do no harm’ mindset to one that repairs and restores. Now is the time to transition to a new model of agriculture – one where every cup of coffee gives back more than it takes from the land and the people who care for it.” “After years of research and collaboration with farmers and companies, we are proud to introduce a Regenerative Agriculture Certification to help drive this shift.” Sourcing Rainforest Alliance Certified Regenerative coffee can enable brands to make claims based on credible data, strengthen their ESG performance and meet rising consumer demand for more environmentally friendly products. The Regenerative Agriculture Standard is already being implemented across coffee farms in Brazil, Costa Rica, Mexico and Nicaragua. Companies already sourcing from these farms are set to launch their first Rainforest Alliance Certified Regenerative coffee products to market in 2026.