With alt-meat industry leaders moving away from imitation products, while tofu and tempeh continue to perform strongly, the shift toward more ‘natural’ proteins may signal a contraction in the meat alternatives market – and the start of a new era for plant-based. Could the era of meat mimicking be coming to an end? The Plant Base’s editor, Melissa Bradshaw, explores.   The journey to 2025 Meat alternatives – products that offer a meat-free version of animal-based proteins, often designed to replicate a specific meat – have been around longer than many might expect. Take tofu and tempeh, for example. Still a staple in many homes today, these soya-based plant protein powerhouses have been around for centuries. Among the earliest meat alternatives, they were used as a protein source in vegetarian and vegan dishes, originating in East and Southeast Asia. Nowadays, tofu and tempeh aren’t generally seen as meat imitations – they’re enjoyed for their own unique qualities. But many alternative proteins developed more recently have followed a clear trajectory: mimicking meat became the ultimate goal. Commercially developed meat alternatives date back as early as the late 19th century, when John Harvey Kellogg introduced ‘Protose’. Made primarily from wheat gluten and nuts, it was positioned as a versatile meat substitute designed to match both the taste and nutritional profile of meat. Fungi protein specialist Quorn is also recognised as an early innovator, entering the market in the 1980s with its mycoprotein-based meat substitutes. Although development began in the 1960s, the first products – two savoury meat-style pies – didn’t reach supermarket shelves until 1985, after the mycoprotein ingredient received regulatory approval. © Quorn Since then, manufacturers have made significant strides in creating juicy, meat-like textures and flavours. Start-ups like Beyond Meat and Impossible burst onto the scene in the 2010s, and sales of hyper-realistic, ‘bleeding’ plant-based burgers and steaks soared. Ingredient innovation, along with technologies such as modern fermentation and 3D printing, redefined meat alternatives in the early 2020s – some of which are now almost indistinguishable from their animal-based counterparts. “It was so realistic I had to check with the waiter that it wasn’t actually meat,” is a phrase I’ve often heard from diners impressed by plant-based burgers or steaks from the likes of Beyond and Redefine Meat. With taste and texture vastly improved, and many products offering a good source of protein, fibre (absent in traditional meat), and lower salt and saturated fat, meat alternatives must be flying off the shelves in 2025, right? Not quite.   The pushback Awareness of ultra-processed foods (UPFs) – products defined by their level of industrial processing and the use of synthetic additives not found in a home kitchen – has grown significantly in recent years. The NOVA system, developed by researchers in Brazil, categorises foods according to their processing levels and has sparked considerable debate over which products should truly be classed as UPFs. Unsurprisingly, products with unbalanced nutritional profiles – such as chocolate bars, biscuits and fizzy drinks – fall into this category under the NOVA definition. But so do many seemingly innocuous everyday items, like packaged wholemeal bread, as well as functional foods such as protein bars and fortified beverages. This highlights the need for nuance when discussing UPFs: equating them automatically with 'unhealthy' is far from straightforward. Many plant-based meat alternatives also fall into this category, which has made the sector an easy target for pro-meat lobbyists, fuelling a wave of negative press in recent years surrounding the health credentials of these products. Misinterpreted studies and fearmongering over 'ingredients you can’t pronounce' have unfairly tarnished the reputation of plant-based meats with balanced nutritional profiles, placing them into the same category as HFSS (high sugar, salt and fat) products that offer little to no essential nutrients such as protein and fibre. According to data from the Good Food Institute (GFI), the market for plant-based meat is falling steadily in the UK – in the year to January 2025, total sales value was £333 million, a decrease of 9.7% compared to the previous year and of 15.5% compared to two years prior. Tofu, meanwhile, saw 10% higher annual sales volume in the year to January 2025 compared to the previous year – and tempeh and seitan, though still making up a small volume of overall market sales, was 85% higher than in the previous year. Brands like Better Nature and The Tofoo Co have been thriving. Organic tempeh brand Better Nature celebrated its best quarter yet in Q2 2025, with 128% year-over-year sales growth, while The Tofoo Co had a record year in 2024, with revenue reaching nearly £24 million – an 18.5% increase on 2023. Earlier this year, managing director Dave Knibbs said The Tofoo Co was “continuing to defy the slump seen elsewhere in the category” as it marked continued growth. By comparison, meat analogue companies like Beyond Meat and Quorn have struggled. Beyond reported disappointing results for Q2 2025, ending 28 June, with net revenues down 19.6% year-over-year. CEO Ethan Brown noted that the figures reflect “ongoing softness in the plant-based meat category, particularly in the US retail channel and certain international foodservice markets”. The company has recently come forward to deny rumours of bankruptcy, posting on the social media platform X: “Recent media stories suggesting that Beyond Meat filed for bankruptcy are unequivocally false. We have not filed, nor are we planning to file for bankruptcy.” Nevertheless, Beyond has been forced to implement cost-saving measures such as workforce reduction and has appointed a restructuring expert as its chief transformation officer. It is also reportedly embarking on a rebrand and removing ‘meat’ from its name, in line with the launch of more ambiguous products that do not replicate a specific meat type. Quorn has also faced a challenging period of sustained losses, having recently embarked on a multi-year turnaround plan – though CEO David Flochel is adamant that 2025 will be a ‘reset year’ for the company , commenting: “The challenges in the category have been well documented but we’re starting to make progress…I believe that with the right focus and strong execution, we can turn both the company and the category around.”   Is it all over for imitation products? It’s unlikely to be that simple. While the GFI noted that widespread media concern over UPFs in the UK may partly explain the relative performance of tofu, tempeh and seitan, it added that the absolute increase in their uptake was still far smaller than the corresponding drop in plant-based meat sales. Fear over meat alternatives being 'ultra-processed' is only part of the story. Other factors behind declining sales for brands like Beyond Meat include price differences compared with conventional processed meat or cheaper plant proteins, as well as the natural easing of the sharp, unprecedented growth seen in the late 2010s – growth that was ultimately unsustainable in the long term. © Beyond Meat But it’s impossible to ignore the transition we’ve seen from several of the industry’s major players this year – Beyond certainly isn’t alone in developing new products that shift away from imitation. British start-up This – known for its hyper-realistic meat alternative products such as sausages, burgers and even chicken ‘wings’ complete with ‘skin’ made from seaweed – hit the headlines in April this year with the launch of its ‘This Is Super Superfood’ product. The ‘superfood’ block takes a different approach to plant-based protein: it doesn’t imitate meat, but instead offers a next-generation product with a unique texture and nutritional profile. Made from fava bean protein, seeds and vegetables, it delivers 18g of protein per 100g and incorporates superfoods such as flaxseed and shiitake mushrooms, making it the brand’s “most nutritious and versatile” product to date. Moving Mountains also launched a ‘Superfood’ range in January , free from soya and gluten and made with ingredients like quinoa, peas, mushroom, courgette, lentils, chickpeas and chia seeds. The brand, which is also best known for its ‘meaty’ products, said it was responding to increasing consumer interest in gut health and nutritional awareness. Eleanor Faragher-Siddall, marketing manager at Moving Mountains Foods, commented: “We looked at the changing industry climate and shifting market trends and saw a clear demand for healthier, convenient and nutrient-rich, plant based alternatives”. L-R: This and Moving Mountains' new 'superfood-based' product ranges Other brands in Europe and the US, such as Juicy Marbles, Revo Foods and Happy Ocean Foods, have also launched more ambiguous and non-imitation meat alternative products this year. Happy Ocean Foods and Revo Foods launched versatile offerings emphasising functional protein and clean ingredients, while Juicy Marbles unveiled its ‘Meaty Meat’ line . Though still imitating meat, it takes a more “deliberately ambiguous” approach. Co-founder Luka Sinček explained that, while comparisons to traditional meat help consumers “visualise how they fit into their lives,” direct comparisons can “draw attention away from the products’ unique properties”.   Final thoughts Personally, I believe there is still a place for meat mimicking products. They can be especially useful for people who are trying to transition away from eating meat for environmental or animal welfare reasons, but who still enjoy the taste. While I often cook with tofu and legumes at home, I enjoy a plant-based meat burger every now and then – at a summer barbecue or in a restaurant, it's nice to feel I’m not missing out on a part of the experience I used to enjoy back when I ate meat! And while meat-mimicking products will likely need to improve in areas like nutrition and clean labelling – brands like Planted are already making strong progress here – I think they are disproportionately targeted by critics looking for a reason to dismiss plant-based food. Not every product needs to wear a health halo. I’ve never heard anyone argue that traditional sausages or ham should be pulled from shelves, even though they’re also UPFs. It’s widely understood that these 'less healthy' foods can be enjoyed in moderation, as part of a balanced, whole-food-rich diet, rather than daily or at every meal. © Redefine Meat Rather than a complete overhaul of the meat alternatives sector, what is perhaps needed is a more balanced discussion around nutrition – and less sweeping statements about UPFs that fail to acknowledge factors like overall nutritional profile and socioeconomic disparities of consumers. Either way, I’m more than happy to celebrate the rise of tofu! And with recent data projecting the global plant-based food market to triple by 2035, it can’t all be bad news.

Lidl GB has introduced a new labelling initiative, ‘Live Well,’ across its own-label products, helping consumers to identify products that are healthy ‘for both people and the planet’. Several other retailers have introduced health markers informing shoppers about nutrition, however Lidl said it has taken this ‘a step further’ to ensure Live Well products also align with the Planetary Health Diet – a global, plant-rich diet framework designed to promote a healthy and sustainable way of eating. The Lidl Live Well logo has been developed in collaboration with the British Nutrition Foundation (BNF) and builds on Lidl’s partnership with WWF to align with the Planetary Health Diet, said to be an industry-first. Set to roll out in stores within the next six months, the logo will initially signpost over 100 Lidl own-label products including fruit and vegetables, wholegrain products and plant-based protein products. The initiative builds on Lidl’s commitments made earlier this year to increase the proportion of plant-based foods sold by 20% by 2030. Alongside the launch of Live Well, the retailer is also committing to 10% of own-label products meeting the Live Well criteria by 2030. To be associated with the Live Well logo, products will meet evidence-based nutrition criteria approved by the BNF. All Live Well products will have at least one specific, authorised health claim as well as aligning with the Planetary Health Diet. Products must also meet criteria tailored to each category’s nutritional profile. This includes non-HFSS, high in/source of fibre, and low amounts of fats, saturated fats, sugar and salt (green traffic light labels). The Live Well logo will also feature criteria to ensure products meet sustainability standards such as LEAF certification, critical raw materials verified as from sustainable sources, and 100% recyclable packaging where possible. It responds to new research, commissioned by Lidl and the Planetary Alliance, which found that over four in five respondents view eating healthily as important but over three quarters said they need guidance to find healthy products. Richard Bourns, Lidl GB’s chief commercial officer, said: “As UK supermarkets we must go further if we’re serious about supporting healthier lives whilst also meeting our net-zero commitments”. “We must broaden our view on health and consider planetary health alongside human health, moving beyond narrow definitions and supporting the wider food system.”

Kraft Heinz’s Oscar Mayer brand has introduced a combined offering of both plant-based and traditional meat hot dog sausages, packaged together in one product without cross contamination. The product features eight classic Oscar Mayer Wieners – made with chicken, turkey and pork – and four Oscar Mayer Plant-Based Hot Dogs, made with wheat gluten. According to Kraft Heinz, they are ‘conveniently packaged’ together while remaining free from cross contamination, designed to provide an option for both ‘meat and veggie lovers’. The company said current offerings ‘fall short,’ with barbecue hosts ‘struggling to satisfy both meat lovers and plant-based guests’. Anna James, brand manager for Oscar Mayer, said: “As a brand obsessed with hot dogs, summer is our most important season, and we understand that not everyone can enjoy our iconic Oscar Mayer Wieners”. “With plant-based eating becoming more popular, we wanted to provide one easy, delicious solution for all, no matter what’s in the bun.” The unique packaging innovation, named the EveryBun Pack, is likely to stir up discussion within the industry as a category-first. Other hybrid-style products targeting flexitarians have so far focused on blended meat, such as Myco’s fungi-based Hooba protein designed to be used in hybrid meat product applications. From 19-24 August, consumers in New York, Los Angeles, Chicago, Boston and Dallas – the ‘top hot dog consuming cities’ in the US, according to 2025 data – can order the pack daily via GoPuff until stocks last. Kraft Heinz said the product will be available for a limited time as the brand gauges consumer demand.

Väcka, a Spanish plant-based brand known for its range of fermented vegetable cheese alternatives, is rebranding alongside an expansion of its range to include functional nutrition products. The brand said its renewed identity reflects its ‘commitment to a plant-based diet that is not only ethical and sustainable, but also looking at people’s true wellbeing’. Its new Functional Series is a product line designed for those who want to reduce or eliminate dairy without giving up key nutrients or pleasure. The line-up includes a new Digestive Creamer – a powdered preparation for mixing with coffees, smoothies or plant-based drinks. It provides probiotics and prebiotic fibres, such as chicory inulin and bacillus coagulans, and MTC to improve intestinal health. One 10g dose provides 2 billion units of the LactoSpore supplement, the recommended daily intake. Also available as part of the range is a Functional Topping, enriched with lion’s mane mushrooms to support cognitive function and the immune system. Described as versatile and nutritious, the topping contains 47g of plant-based protein in addition to providing a natural source of calcium and omega. Finally, Protein Cream offers a spreadable dairy-free cream or base for diluting, made with cashews and hemp protein. Each pack contains 60g of protein and is low in sugar and high in fibre. Ana Luz and Maxime Boniface, co-founders of Väcka, said: “This new range was born from blends we used to make for ourselves, for daily use – since we work out and care about our health. For us, maintaining a healthy microbiota is essential.” They added: “We saw the opportunity to offer them to people who, like us, want to cut out dairy, feel better, perform better and even look better.” Founded in Barcelona, Väcka currently distributes its products in several Euroepan countries, using upcycled ingredients and fermentation methods to create plant-based alternatives. In addition to unveiling its new functional line, the brand has also reformulated some of its existing products. Its Vera semi-cured cheese product, containing 19g of protein, has been enhanced for better texture and flavour, with hemp protein and pistachio bringing magnesium and melatonin. Meanwhile, its brie alternative, Vrie, is now made to a more stable formula with better texture and no coconut oil.

The Good Food Institute (GFI) has announced that Nigel Sizer – a climate and public health expert and former head of the Rainforest Alliance – will be joining as its new chief executive on 26 August. GFI, a non-profit think tank dedicated to the global alternative protein industry, said Sizer will help lead its strategic programming and operations in the US and worldwide. He will work closely with GFI teams in Asia Pacific, Brazil, Europe, Japan, India and Israel. Based in New York, Sizer will lead all aspects of operations and administration in partnership with GFI president and founder Bruce Friedrich and the organisation’s regional leads around the globe. Prior to joining GFI, he served as president and CEO of the Rainforest Alliance and as global director of forests for World Resources Institute. During this time, he helped launch and grow the Global Forest Watch, the Global Restoration Initiative and the Forest Legality Alliance. Following the Covid-19 outbreak, Sizer also founded Preventing Pandemic at the Source, leading a 20-organisation coalition focused on upstream pandemic prevention policies. In addition to this, he has held positions at the United Nations Environment Programme, the Nature Conservancy, Rare, and other non-profit boards focusing on climate and public health. GFI’s work spans science, policy, industry and philanthropy to advance alternative proteins, such as those made from plants, via fermentation or cultivated from animal cells. By doing this, it aims to help meet the world’s climate, health, food security and biodiversity goals – diversifying protein production can significantly reduce greenhouse gas emissions from agriculture, land and water use, and the widespread use of antibiotics within our food system. Commenting on his appointment, Sizer said he is “honoured to be joining this team of change-makers”. “After years quantifying the land use, health and climate damage of commodity animal agriculture, I am convinced that alternative proteins are the single most powerful opportunity to curb deforestation, biodiversity loss, pandemic risk and greenhouse gas emissions,” he said. “How we feed humanity without destroying nature, and in ways that enable a greater diversity of life to thrive, deserves north star focus. GFI’s theory of change, its global network and its catalytic efforts across science, policy, industry and philanthropy are critical.” GFI founder and president Friedrich said: “Nigel Sizer has spent his career addressing the root causes of some of the biggest challenges of our time – a major motivation that drew him to GFI, our mission and our theory of change. With each disruption to our global food system, and demand for meat on the rise in virtually every economy in the world, the links between agriculture, climate, biodiversity, public health and malnutrition become ever more clear.”

In its Annual General Meeting, German plant-based food company Veganz’s shareholders approved all of the management’s proposed resolutions as part of a strategic realignment of the business. Approximately 57.6% of the share capital was represented, with a ‘large majority’ approving the restructuring measures at the meeting, Veganz said in a statement. These measures include the spin-off of the Mililk, Happy Cheeze, Peas on Earth and Veganz divisions into separate subsidiaries. This aims to create the basis for a ‘clear focus as an innovative technology investment company’ and is expected to support further international growth for the business. Additionally, Veganz Group – which will remain the majority owner of all subsidiaries – will be renamed Planethic Group. Within this new structure, the group will be able to invest in and incubate innovative sustainable food solutions. Following the €30 million sale of its vertical farming business OrbiFarm this summer, Veganz is opening up Mililk Food Tech – its food-tech subsidiary with an initial focus on milk alternatives – to investors. This planned capital injection aims to convert the international demand for Mililk technology into profitable sales more quickly by establishing production sites around the world. Jan Bredack, CEO and founder of Veganz, said: “With the measures decided today, we are laying the foundation for accelerated growth. The new holding structure and capital measures increase our strategic flexibility, improve the liquidity of our shares, and open up significant value enhancement potential for our shareholders.” Earlier this month, Bredack announced he will be stepping down at the end of September to head up OrbiFarm as managing director. Rayan Tegtmeier will succeed him in the role. Top image: © Veganz

The Better Meat Co (BMC) has secured $31 million in an oversubscribed Series A funding round to expand its patented mycoprotein fermentation technology to commercial scale. The round was co-led by Future Ventures and Resilience Reserve, with participation from Hickman’s Family Farms CEO Glenn Hickman, Epic Ventures, Sigma Ventures and other new and existing investors. US-based BMC produces Rhiza, a shelf-stable mycoprotein ingredient made from mycelium, which can be used by both conventional meat and alternative protein manufacturers. The company says the ingredient offers improved texture, yield, fibre content and lower saturated fat compared to plant protein extrudates, while requiring fewer ingredients. The company aims to begin selling commercial volumes of Rhiza at prices below US commodity ground beef by 2026. Future Ventures co-founder Steve Jurvetson and Glenn Hickman will join BMC’s board of directors. BMC CEO, Paul Shapiro, said: “We’ve invented and patented our tech, received regulatory approval, scaled to a demonstration plant, and proven demand exists for Rhiza mycoprotein. It’s now time to fully commercialize and introduce our new crop that will help the protein industry cut costs and improve nutritionals, all with a much lighter footprint. I’m so proud of our team that’s led us to this critical milestone.” Jurvetson added: “The world needs better ways to make protein, and The Better Meat Co has invented one of the most efficient – and delicious – ways to do it.” BMC operates a 9,000-litre demonstration facility in West Sacramento, California, and plans to expand capacity roughly tenfold with the new investment.

A bipartisan group of US senators has reintroduced the ‘Dairy Pride’ Act, aiming to ban the use of dairy names on plant-based dairy alternative products. The ‘Defending Against Imitations and Replacements of Yogurt, milk, and cheese to Promote Regular Intake of Dairy Everyday (Dairy Pride) Act’ seeks to crack down on what it says is ‘the unfair practice of mislabelling non-dairy products.’ The bill has been introduced by senators Jim Risch (Republican) and Tammy Baldwin (Democrat), with a group of additional co-sponsors of the legislation including senators Susan Collins and Peter Welch. It is also backed by a number of organisations across the US dairy industry, including the National Milk Producers Federation and the American Farm Bureau Federation. The bill states that the use of names for standardised dairy products should only be used if the food ‘contains a primary ingredient, or is derived from, the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more hooed mammals’. Currently in the US, plant-based dairy alternative producers are able to use such terms – like ‘cheese’ and ‘yogurt’ – however, the Food and Drug Administration (FDA) recommends that emphasis should be placed on the plant source. For example, ‘cashew cheese’ or similar, in the context of a cashew-based dairy-free cheese spread. This guidance, published earlier this year, does not require companies to adhere by law. Senator Risch commented: “Dairy comes from cows, goats, and sheep – not almonds. Plant-based products’ misleading branding is a disservice to consumers and the dairy farmers who dedicate their lives to making the nutritious dairy products Idahoans enjoy.” “The Dairy Pride Act requires the FDA to enforce accurate definitions for dairy terminology, end deceptive labeling and advocate for the farmers who feed us.” If voted into law, the FDA would be required to issue guidance for nationwide enforcement of the changes to plant-based dairy labelling within 90 days. It would also be required to report its efforts to Congress two years following the bill’s enactment. The Plant Based Foods Association's director of policy, Marjorie Mulhall, said that the legislation is "unnecessary, burdensome and unlikely to withstand constitutional scrutiny". She commented: "The Dairy Pride Act is designed to pick winners and losers in an already uneven market, stifle innovation and limit the ability of consumers to make informed choices that align with their interests...Consumers of plant-based foods are not confused. They know exactly what they are buying and are choosing plant-based alternatives for a variety of reasons: food allergies, ethical concerns, taste and more." "The plant-based dairy market has grown significantly over the past decade, an industry category that has skyrocketed due to consumer demand for food products that fit their dietary needs and values. As an example, 30-50 million Americans are lactose intolerant and many of these consumers rely on plant-based dairy products to access the nutrition they need."

British plant-based meal kit brand Grubby is bringing the Allplants recipes back to consumers for the first time since acquiring the ready meal company’s exclusive IP rights earlier this year, marking its debut into the ready meals category. Grubby acquired the rights to Allplants’ products, recipes and manufacturing methods in March 2025 following Allplants’ appointment of administrators in November 2024. Ella Mills, founder of plant-based brands Deliciously Ella and Plants, acquired the Allplants name and customer database in a separate deal in February. Now, Grubby has relaunched the ready meal brand’s recipes as part of its broader plans to expand its product offering across new channels and eating occasions. All nine meals are recreations of the original Allplants recipes, aiming to ‘stay as true as possible to the range’ through using the same quality ingredients combined with Grubby’s own culinary innovation. Available exclusively online initially, with plans for a retail launch underway, the nine products debuting from 22 August include: Miso Tamari Buddha: Chilli-glazed tofu with edamame smash and grains Harissa Cauli Grain Bowl: Harissa cauliflower with muhammara sauce and Levantine grain mix Tempeh Rainbow Buddha Bowl: Crispy miso tempeh, beetroot rice and ginger turmeric chickpea squash Chickpea Apricot Tagine: Sweet potato tagine with apricot, za’atar marinade and dukkah garnish Tofu Saag Paneer Curry: Aromatic spinach, potato and tofu curry Tex Mex Protein Bowl: Smoky Tex-Mex bean chilli with broad bean smash Cashew Mac and Greens: Creamy macaroni with cashew sauce and golden breadcrumbs Spicy Szechuan Noodles: Brown rice noodles with spicy tahini sauce, soya, mushroom mince and pak choi Creamy Nduja Rigatoni: Rigatoni in creamy sauce topped with plant-based spicy n’duja crumb Each frozen meal can be ready in minutes via microwave, oven or pan frying, packing in an average of 23g of protein, 13 plant points and 10g of fibre. Grubby said it is targeting ‘busy, health-conscious urban professionals’ with the line-up. Martin Holden-White, founder of Grubby, said: “We promised to bring the much-loved Allplants products back to life for customers and, after months of hard work, we are delighted to deliver on our commitment”. “The incredible work Jonathan Petrides and his team did in developing these dishes was a true asset of the brand and we’re delighted that they will live on, with a refreshed Grubby spin as part of our exciting expansion into ready meals.” The Grubby ready meal line-up is set to increase to 15 recipes by the end of the year, the company said in a press release announcing the launch.

Quorn’s foodservice division, QuornPro, has unveiled Kitchen Kings: a new vegan and gluten-free range designed to remove complexities for chefs in commercial kitchens. The range aims to allow chefs to cater to a wider range of dietary requirements by containing less allergens and being 100% plant-based. It includes quick and convenient frozen products including a brand-new recipe QuornPro Vegan Savoury Bites and QuornPro Vegan Pieces, which have been reformulated to be vegan and gluten-free. The Savoury Bites can be served as thick-cut alternatives to meat, suitable for use in a range of dishes including stews and pies, while the Vegan Pieces are versatile and conveniently diced for use in pasta, curries and beyond. The products are high in protein and fibre, low in saturated fat, and contain no soy, eggs or dairy. Mark Wetherill, head of culinary UK at QuornPro, said: “Around 1 in 5 school children and up to 45% of adults in the UK now require a special diet, whether that’s due to food allergies, intolerances, ethical, religious, or medical reasons”. While the range has been developed specifically with the public sector in mind, it provides a solution for “any out of home setting,” Wetherill added. “Planning menus, particularly school or patient menus, can be a difficult task as there is an array of considerations to consider – not least the nutritional, sustainable and taste profile of dishes. For pupils and patients, Kitchen Kings means that nutritious and delicious meal options can be available whatever their dietary need.” A range of allergen-free cooking sauces will also be available as part of the Kitchen Kings range, developed by Good Professional and providing chefs with a complete protein and sauce meal solution. The three-strong range includes tikka, black bean, and sweet and sour, all available to foodservice providers in 2.2-litre packs.

A new report, published by UK food system charity The Food Foundation, is calling on the food industry to address biodiversity loss – warning of higher economic costs in the long term if this crisis is ignored. The report brings together evidence showing that our food system and supply chain are highly vulnerable to the impacts of biodiversity loss, despite directly contributing to it. For example, one study shows that a 30% decline in UK pollinator populations over ten years would cost nearly £200 million a year in lost crop yields. Issues such as deforestation and industrial farming of livestock are driving water and air pollution and biodiversity loss, The Food Foundation emphasises. The report highlights that the agricultural sector is almost entirely dependent on natural capital for its continued viability, so will suffer if farming methods and consumption patterns are not adapted to preserve and restore the natural environment. It states that transitioning to more plant-rich diets in the UK could make a significant difference, reducing by 58% the number of species projected to become extinct over the next 100 years as a result of what we are eating. PwC research shows that over half of the world’s GDP is moderately or highly dependent on nature – yet biodiversity is declining at an unprecedented rate, with extinction rates 100 to 1,000 times above natural levels and rising. In the UK alone, nature loss is projected to reduce GDP growth by between 6-12% in the 2030s. This would be a decline greater than that caused by the 2008 financial crisis or the Covid-19 pandemic. The Food Foundation and the Investor Coalition for Food Policy – which comprise 35 member organisations – make several recommendations in the report, calling on businesses and investors to help safeguard nature through their corporate stewardship and financing activities. The organisations call for: Businesses and investors to support ‘nature-friendly’ actions such as shifting to portfolios centred around plant-rich diets, and investing in sustainable, regenerative farming practices. Companies to ensure board-level expertise in, and oversight of, sustainability and climate matters including nature and biodiversity loss. Currently, only 2% of businesses have board-level expertise on these issues, according to the World Benchmarking Alliance. Businesses to develop a clear idea of the steps they need to take to improve traceability and manage their nature-related risks and impacts, and how long those steps will take. Investors to reframe their understanding of nature ‘not as an externality but as an asset to be valued, accounted for and invested in’. Short-term investor returns should be considered against the importance of nature and biodiversity, the organisations stress. Sarah Buszard, responsible investor engagement lead, said: “Since all of us are dependent on food production and consumption for our very survival, by extension the viability and prosperity of the whole economy – and not just investors in food businesses – is dependent on efficient and sustainable management of natural capital”. “How we move our food system to one that is healthier and more sustainable is something business leaders, investors and policymakers alike should be thinking about and taking urgent action on.” Antony Yousefian, general partner at The First Thirty Ventures, warned of how biodiversity loss impacts ecosystems and contributes to declining health, commenting: “A teaspoon of healthy soil hosts more microorganisms than entire human population, yet intensive farming has depleted ecosystems and the quality of our food”. “Investors should actively engage with companies to support sustainable agriculture and diets, delivering nutrient-rich, pesticide-free foods for resilient, nature- and health-positive financial returns.”

Leaft Foods, a food-tech start-up based in New Zealand, has debuted a new plant-based performance nutrition drink, Leaft Blade, made with protein from green leaves. The product’s key ingredient is rubisco – an abundant protein present in every green leaf, which Leaft has now been able to successfully extract at commercial scale. Historically, the company said this has been a huge challenge for food scientists to do without destroying Rubisco’s delicate structure and unique functional properties. Each 100ml serving of Leaft Blade contains 17g of leaf rubisco protein which is said to outperform whey in amino acid profile, digestibility and functionality while generating 97% lower carbon emissions. The enzyme protein digests faster than other proteins and offers a complete amino acid profile, unlike some other plant-based varieties. The protein is extracted from 50,000 green leaves per serving of Leaft Blade, engineered for ‘rapid nutrition precisely when your body and brain need it’. The product also contains l-tyrosine to support brain function, leucine for muscle growth, and tryptophan to restore balance. It is designed to be taken before or during exercise, with early adopters – including professional athletes – taking it 20 minutes before workout sessions. Leaft said this has enabled them to experience how it delivers key amino acids ‘up to six times faster than traditional proteins…at the peak of the anabolic window or in critical moments requiring intense focus and clarity’. The company moved into a 30,000-square-foot commercial facility last year, producing one tonne of products per week. Leaft Blade is its first consumer offering, with Leaft already selling commercial-grade ingredients to B2B customers. Leaft Blade is now available, initially online, to New Zealand and US consumers.