Aldi Switzerland has launched a new chicken fillet alternative made with naturally fermented mycoprotein from Libre Foods, the B2B food ingredient unit of Swiss food producer Planetary. The fillet has launched under Aldi’s MyVay brand, available in 242 stores across Switzerland since 7 July at recommended retail price parity with chicken fillet. This marks a breakthrough in the industry’s efforts to provide affordable and sustainable protein alternatives that can compete with traditional animal-based varieties. The MyVay Gourmet Filet product is minimally processed, containing just four natural ingredients and offering a good source of protein and fibre while being low in saturated fats. Planetary is celebrating the launch as the first milestone in its B2B ingredient sales scale-up journey since it integrated Libre Foods’ assets as its dedicated B2B food ingredient business unit. David Brandes, CEO of Planetary, said: “With Aldi, amongst other customers selecting our naturally fermented mycoprotein, we are proving sustainable proteins can match the price and experience of animal-based protein”. “As the only viable industrial mycoprotein producer in continental Europe, we’re showing that fermentation at industrial scale can deliver affordable, scalable alternatives today.” Planetary’s industrial capacity expansion strategy places its fermentation platform, BioBlocks, at the centre of its future growth. The company is rolling out the licensing of the technology across the agricultural industry to enable the conversion of feedstock into higher value mycoprotein ingredients. To support its industrial scale-up, Planetary secured a CHF 1.8 million (approx. $2.2 million) grant from Innosuisse, Switzerland’s innovation agency, under its Startup Innovation Project grant scheme. This, in addition to previous funding raised by the company, will help maximise production at its site in Aarberg, Switzerland.

Roquette has expanded its Nutralys portfolio with two new solutions, a textured wheat protein and a textured pea protein. The launch marks the company's entry into textured wheat, with both solutions designed to help manufacturers meet growing demand for nutritious, affordable and sutainable proteins. Nutralys T Wheat 600L, the group’s first-ever textured wheat protein, has been developed in response to evolving consumer preferences for fibrous, chicken-style meat alternatives. It features extended, meat-like fibres said to provide the authentic chewiness and tenderness crucial for mimicking the texture of real chicken. Its naturally light colour enhances visual appeal, reducing the need for additional processing or colouring and simplifying production. The solution has over 60% protein content, supporting the development of high-protein products. Additionally, it is compatible with a broad range of equipment and supports high yield potential according to Roquette, resulting in more cost-effective processing compared to high-moisture extrusion. At a time when ingredient transparency and responsible sourcing are key priorities, Roquette emphasised that the wheat is sustainably sourced in Europe, ensuring a reliable supply chain. The new pea solution, Nutralys T Pea 700XC, is designed for ‘heartier applications,’ Roquette said in a press release. The solution is a large-chunk textured pea protein with 70% protein content and good thermal resistance. It is ideal for plant-based ready meals, sauces and traditional recipe such as goulash or bourguignon. According to Roquette, it retains its bite, juiciness and appearance after cooking or reheating, and requires minimal hydration. It also does not rely on restructuring, helping simplify formulations and shorten ingredients lists.   Catherine Touffu, head of global proteins extrusion business line at Roquette, said: “These latest innovations reflect our continued commitment to supporting partners as they cook up new possibilities in plant-based and hybrid meat”. “They reflect our strategy to go beyond imitation and deliver the building blocks for next-generation food experiences. As market expectations evolve, we will continue to bring more functional ingredients to the table, alongside fresh insights, seasoned expertise, and a shared vision to move the alternative protein space forward.” The new solutions join existing options in Roquette’s Nutralys plant protein portfolio, which also includes proteins from rice and fava bean.

In this instalment of Start-up spotlight, we speak to High Time Foods – an India-based developer of shelf-stable plant-based protein mixes for food manufacturers and foodservice providers. The company's co-founders, Aakash Shah and Damian Felchlin, tell us more. Could you tell us a bit about your journey and what inspired you to launch High Time Foods? Aakash (co-founder and CEO) grew up in Chennai, worked in sales at Zomato and later launched and exited ghost kitchen brands before moving to Boston. Damian (co-founder and COO) is originally from Switzerland and began a career in finance before working for one of the largest privately owned food importers in the US and later serving as a trade commissioner for the Swiss government, helping Swiss food companies expand into North America. We met during our full-time MBA at Babson College, the world’s top-ranked programme for entrepreneurship, and bonded over a shared passion for building sustainable food solutions. It was clear to us that the global meat industry is too resource-intensive to sustainably feed a growing population. Producing meat requires vast amounts of land and water, and emits significantly more CO₂ than plant-based alternatives – u p to 80% more. At the same time, billions of people still lack access to sufficient daily protein. For us, it was clear: it's high time to focus on affordable, shelf-stable plant-based proteins that are sustainable, nutritious and accessible. What made you choose to focus on plant-based protein as a B2B ingredient solution for foodservice and manufacturers? With our backgrounds in food distribution and kitchen operations, the foodservice channel was a natural starting point. We saw firsthand that chefs and manufacturers needed ingredient solutions that were flexible, scalable and didn’t rely on cold storage. High Time Foods was built to meet that need – providing clean label, shelf-stable plant-based proteins that can be used just like minced meat, without the need for specialised equipment or refrigeration. What are the benefits of your shelf-stable product? How can it address common challenges for foodservice businesses? Refrigerated and frozen foods come with major limitations, from complex cold chains to high energy costs and food waste. Our shelf-stable proteins are ambient, lightweight and transport-friendly, cutting logistics costs and reducing CO₂ emissions. They rehydrate in minutes, require no refrigeration and offer a long shelf life – solving key pain points for foodservice operators, especially in regions with limited cold chain infrastructure. Which technologies and plant-based ingredients are key to your solutions? Why were they chosen and what benefits can they provide? We use familiar, widely available crops like peas, soy, and wheat, processed through extrusion technology to deliver a meaty, fibrous texture. In our case, it allows us to create high-protein, shelf-stable formats that hydrate quickly, carry flavour well and adapt to a wide variety of culinary applications. What have been some of the key challenges involved in formulating a non-refrigerated plant-based protein ingredient? How have you navigated these? Every food product is a balance between taste, price and scalability. We’re obsessive about delivering great flavour and texture – but we also know affordability is critical, especially in emerging markets. Developing a product that hits all three without additives or artificial preservatives took extensive iteration and constant feedback from chefs and partners. That feedback loop helped us get to a product that is now ready for scale. How have you seen the alternative proteins market evolve in recent years? The first wave of alternative proteins focused on meat mimicry – often with long ingredient lists, high prices and mixed consumer reception. We believe the next wave is about functionality, affordability and versatility. Operators and consumers alike want plant-based options that are clean, tasty and operationally efficient. That’s the space we’re focused on. Could you tell us a bit about your R&D process and some of the insights that have influenced your product development? It's simple: we start with the customer. We talk to chefs, operators and manufacturers daily – listening to their needs, testing new ideas quickly and adapting based on real-world use. As a lean start-up, we’re able to innovate and iterate faster than most large food companies. One insight that shaped our format was that chefs didn’t want a finished plant-based dish – they wanted a protein base they could customise and make their own. Are there any notable market trends and consumer demands that your solution can tap into? Absolutely. In regions like South Asia and West Africa, protein deficiency remains a major challenge, while a rising middle class is seeking more protein-rich, affordable and convenient meal options. Our shelf-stable protein is uniquely positioned to meet that demand – offering a sustainable and scalable solution in markets that often lack cold chain infrastructure. What has been High Time Foods’ biggest achievement to date? Some might point to our acceptance into the Techstars Boston accelerator or raising our seed round from Avaana Capital, a $135M Mumbai-based venture fund – and those milestones certainly matter. But for us, the real achievement lies in the day-to-day: getting our hands dirty, asking the right questions and working closely with chefs and customers to solve real problems. That’s how we stay grounded in our mission – building practical solutions that serve both the planet and its people. What’s next for the company? Any big plans on the horizon? We’re growing quickly since closing our seed round. We're currently hiring across our Mumbai office and actively expanding into new markets. We recently launched with Vasanta Bhavan, a 20-location vegetarian restaurant chain in South India, and are preparing to launch in West Africa. These milestones are just the beginning – they show the global appetite for shelf-stable, sustainable protein solutions is real. For aspiring start-ups in the plant-based food and beverage industry, what valuable advice or insights would you share to help them navigate the challenges and opportunities in this dynamic sector? Before scaling, get close to your customers – not just once, but continuously. Iterate based on their feedback, and don’t assume your first version is the final one. Flexibility, humility and speed are your biggest advantages early on. Focus on solving real problems, not just following trends.

The UK government has launched a new food strategy aimed at transforming the nation's food system, addressing critical issues such as rising obesity rates, food insecurity and environmental sustainability. The strategy, dubbed the 'Good Food Cycle,' outlines ten priority outcomes designed to foster a healthier, more resilient and economically viable food sector. Minister of State for Food Security, Daniel Zeichner, highlighted the importance of food security as a matter of national security, stating: "We need a resilient food system that can weather any storm while ensuring families across the country can access affordable, healthy food". He continued: "The Good Food Cycle represents a major milestone. We are actively defining the outcomes we want from our food system to deliver a whole system change that will help the amazing businesses that feed our nation to grow and thrive, which means more jobs and stronger local economies, while making it easier for families to eat and feel better." The Good Food Cycle framework highlights several key outcomes, including: Improved food environment:  Enhancing the availability of healthier and environmentally sustainable food options. Access to healthy food: Ensuring all citizens have access to safe, affordable and appealing food choices. Sustainable growth:  Creating conditions for the food sector to thrive through innovation and fair supply chains. The food and drink sector is the UK's largest manufacturing industry, generating £153 billion in gross value added and employing 4.2 million people. The strategy aims to plug a £14 billion productivity gap in food and drink manufacturing through increased digitalisation and innovation, particularly in agri-tech and alternative proteins. Sarah Bradbury, CEO at IGD, noted the collaborative approach taken in developing the strategy, stating: "Their insights have directly shaped the Good Food Cycle’s ambition to build a food system that works for everyone. A powerful example of what can be achieved through collaboration." The strategy has garnered support from various industry leaders. Andrew Opie, director of food & sustainability at the British Retail Consortium, remarked: "Retailers welcome the ambition and direction of the framework. They know customers want more British food, sustainably produced and with clear healthy choices." Dalton Philips, CEO of Greencore, described the strategy as "a bold and timely step toward a healthier, fairer and more sustainable food system," highlighting the importance of collaboration among industry, government and communities. Organisations such as the Good Food Institute (GFI) Europe have welcomed the strategy, advocating for targeted investments in alternative proteins to drive economic growth and enhance food security. The strategy acknowledges the potential of plant-based foods and precision fermentation technologies in creating a more sustainable food system. Linus Pardoe, senior UK policy manager at GFI Europe, commented: “Increasing the take-up of options like plant-based meat, which can provide people with a simple switch to reduce our current overconsumption of processed meat, is an excellent way of making the sustainable and healthy choice the default option for consumers". “The food strategy represents a unique opportunity to capitalise on the expertise that has been developed in the UK over the last decade, and develop ambitious plans to unlock alternative proteins' potential to deliver food security, drive green growth and create new opportunities for food producers.” The development of the food strategy involved extensive consultation with over 400 stakeholders from various sectors, including farmers, businesses and civil society. This collaborative approach aims to ensure that the voices of those directly impacted by food policy are heard, fostering a sense of shared responsibility and commitment to the strategy's goals. The government acknowledges that transforming the food system is a long-term project requiring coordinated efforts across various sectors. The strategy will be supported by a robust framework of metrics and indicators to measure progress and inform future policy decisions.

Ozzi, a new wellness brand based in the US, has introduced its first product: a natural drink designed to provide an alternative to GLP-1 medications, formulated to support evening appetite control and reduce stress-related snacking. The plant-based formula contains 500mg of konjac root, 8g of allulose, African mango extract, Chromax chromium picolinate, and l-lysine butyrate ingredient BioMend. It is available in a stick format, enabling consumers to simply dissolve the powder mixture into water. These ingredients are blended into a functional beverage designed for consumption around 8pm. The product is caffeine-free, making it suitable for night-time use without disrupting sleep. Three flavours are available as part of the product line: watermelon, lychee and grape. The allulose has been included to boost GLP-1 production and helps to sweeten the beverage without sugar, while mango extract is thought to support metabolism and curb appetite. Chromax also supports metabolism while aiding blood sugar balance and protecting muscle tissue, and BioMend can support GLP-1 release and enhance fullness signals. Konjac root also promotes fullness – the natural fibre expands in the stomach and can absorb up to 50 times its weight in water. Founder Brandon Kuipers said the idea originated from his own personal experiences with evening stress eating: “I wanted something that would help me pause before reaching for snacks at night, something I could rely on without going the pharmaceutical route”. After experimenting with natural ingredients and receiving feedback from early testers, the formula was finalised and moved into small-batch production. According to Ozzi, customer testing played a key role in validating the product’s appeal. The company hopes to address the unmet needs of busy professionals who experience cravings tied to long working days and high stress levels. The drink aims to promote habit-building by targeting appetite control after hours, without the need for stimulants or prescription medication. It is now available via Ozzi’s website to US consumers, with all purchases including guidance for use as part of a broader evening routine.

US-based hummus brand Little Sesame has successfully closed an $8.5m Series A funding round, led by InvestEco Capital. Founded in New York in 2016 by Nick Wiseman and Ronen Tenne, Little Sesame’s range of organic fresh hummus products are available in nearly 3,000 stores across the US including Sprouts, Whole Foods Market and Erewhon. The brand said it will use the Series A financing to significantly expand its manufacturing capabilities, product development and talent acquisition. In addition to InvestEco, the round saw participation from Watchfire Ventures, Santatera Capital, Beliade Consumer Partners and other CPG investors. With the funds, Little Sesame plans to open a new 23,000-square-foot manufacturing site by the end of 2025. This will include a test kitchen for product innovation and in-house high-pressure processing capabilities. The new facility will increase production capabilities by 400%, enabling Little Sesame to produce up to 400,000lbs of hummus each week. The added capacity will also help scale partnerships with regenerative chickpea farmers, supporting the company’s goal of transitioning 10,000 acres to regenerative management by 2027. Additionally, Little Sesame’s investment in product innovation will support the development of new healthy snacking options, including an expansion of its Hummus for Kids line. Nick Wiseman, CEO and co-founder of Little Sesame, said: “always believed in the power of hummus to connect people and bring joy to everyday eating. With this investment, we’ll be able to amplify that mission through expanded innovation, team growth, and a new world-class facility that brings our culinary vision to life at scale.” Little Sesame has seen year-over-year growth surpassing 100%, contributing 46% of category growth at Whole Foods Market and expanding into over 1,000 new retail stores in 2024.

Steakholder Foods, an innovator in alternative protein production and 3D-printing technologies, has announced the commercial roll-out of its first plant-based fish products, including white fish kebabs and salmon patties, now available at select vegan speciality stores across Israel. These products are marketed under the brand name Green Future (Atid Yarok) and are produced in partnership with Bondor Foods. The introduction of these items follows an earlier pilot phase and marks a significant milestone for Steakholder Foods as it transitions from product development to commercial sales. According to Steakholder CEO Arik Kaufman, this launch exemplifies the capability of their business-to-business partners to deliver innovative seafood alternatives to consumers, leveraging the company’s proprietary premixes. This rollout is part of a broader strategy initiated with a purchase order announced in September 2024, which represents Steakholder’s first complete product-cycle revenue stream – from the supply of premixes to retail sales. The company specialises in developing high-quality, 3D-printed food products that mimic the textures and flavours of traditional seafood, offering manufacturers a sustainable alternative to conventional meat and seafood production. Steakholder Foods was founded in 2019 and has quickly positioned itself as a leader in the alternative protein sector, focusing on creating products that meet consumer demands for taste, texture and sustainability. The company is also exploring advancements in cultivated cell technology, which could further enhance its product offerings in the future. Bondor Foods, the manufacturing partner for these new products, provides a range of ready-to-eat vegan and vegetarian options primarily to the institutional market, including hotels and restaurants. The collaboration is expected to expand the availability of plant-based seafood alternatives in various retail and food service channels.

US milk alternative brand Malk Organics has expanded its shelf-stable line-up with the launch of a new Vanilla Almond SKU. Aligning with the same clean label and organic focus as the rest of the brand’s products, the new Vanilla Almond drink contains just four ingredients – filtered water, organic almonds, pure organic vanilla extract made from vanilla beans, and Himalayan pink salt. It joins existing options in the Malk Organics shelf-stable range, such as Unsweetened Almond and Original Oat. The product is available now at Whole Foods Market and via Amazon in six-packs. The launch follows the addition of Unsweetened Organic Coconut and Unsweetened Organic Soy to the brand’s portfolio earlier this year.

An independent consumer acceptance study commissioned by NoPalm Ingredients has found that yeast oil is significantly more liked than palm oil as an ingredient in Germany and France. NoPalm Ingredients, founded in 2021 and headquartered in the Netherlands, produces sustainable oils and fats from fermentation using upcycled agri-food side streams. The consumer acceptance study involved 1,350 respondents across Germany, France and the Netherlands. It assessed how yeast oil as an alternative ingredient influences consumer acceptance, specifically in terms of product appeal, purchase intent and ingredient list liking. The study found that consumers viewed yeast oil as ‘both healthier and more environmentally friendly’ than palm oil, meeting the action standard for product appeal and purchase intent when used as a fat alternative in margarine. Julie Cortal, head of business development at NoPalm Ingredients, said: “This is an important milestone for both NoPalm Ingredients and the alternative fats industry”. “For the first time, we have robust, independent data showing that brands can switch to yeast oil without losing consumer acceptance or purchase intent. That unlocks a critical path to market entry and scalable adoption for an entirely new category of sustainable oils.” Margarine was chosen as the test product due to its high oil content and daily household use, making it a high-exposure application and strong indicator for broader market applicability, NoPalm Ingredients noted. The study also provided insights to support regulatory frameworks, particularly around product labelling. When shown back-of-pack, all yeast labelling options met the action standard, performing at least on par with the current label for product appeal and purchase intention with 95% level of confidence. In both Germany and France, labelling options that included the word ‘yeast’ outperformed those that did not, making them the preferred choice among consumers. The phrase ‘oil of yeast origin’ provided to be clearer or more accessible than technical or abstract alternatives, such as labels referencing specific yeast strains. Leoniek Robroch, regulatory affairs manager at NoPalm Ingredients, said: "Clear consumer labelling is not only a commercial advantage, but also a regulatory requirement. Our data shows that ‘yeast oil’ is both well-understood and accepted by consumers. It has potential to be recognised as a customary name under EU regulations, an important step toward compliant and scalable market access.” While overall consumer awareness of yeast oil remains limited (10-20% across all countries surveyed), this was not found to negatively impact acceptance. When the benefits of yeast oil were communicated at the end of the survey, liking as a palm oil replacement increased significantly. NoPalm Ingredients highlighted the study’s opportunity to provide early-stage validation to food brands reformulating towards more sustainable fats, offering a de-risked pathway and clear guidance on labelling strategies across key European markets.

UK plant-based recipe kit company Grubby has partnered with meat alternatives specialist This as part of its new Plant Points menu. The menu features a range of dishes that celebrate plant diversity, packing in up to 15.25 ‘plant points’ each. The aim is to enable consumers to hit the ‘gut health gold standard’ of 30 different plant types per week, supporting a healthy and diverse microbiome. Dishes feature ‘superfood’ ingredients such as miso, cavolo nero, chickpeas, fermented pastes and seeds. Each recipe is rich in natural sources of protein, fibre and healthy fats. Among the range includes This’ recently launched Super Superfood block, featured in Grubby’s Superfood Barbacoa Bowl recipe. The Super Superfood block is made from a blend of shiitake mushrooms, fava beans and seed varieties, high in prebiotic fibre and iron as well as protein. The Barbacoa Bowl recipe offers 15.25 plant points. Martin Holden-White, founder of Grubby, said: “The science around plant points is undeniable, and our customers are already smashing their weekly targets, but our new Plant Points range takes the power of plants to another level: flavour-first, gut-friendly and genuinely exciting to cook and eat”. He added: “We’re especially proud to be the first recipe kit to bring This Super Superfood into UK homes. These aren’t just on-trend ingredients –  they’re part of a smarter, more sustainable way to eat and we’re excited to share them with our customers.” Other recipes launched as part of the new Plant Points menu include Beetroot Hummus Bowl with Roasted Chickpeas, Orange & Rocket; Teriyaki Aubergine Donburi Bowl; Seed-Crusted Tofu, Orange & Green Bean Noodle Salad; Sticky Mushroom & Miso-Peanut Butter Noodles and more.

A new report published by ADM explores the trends shaping alternative protein innovation, revealing surging demand for greater protein intake and expanded formats with emphasis on ‘wholesome’ ingredients. The report describes a ‘sense of urgency’ that manufacturers currently face with regards to meeting demand for increased protein content, varied sources, nutritional value and pleasing sensory experiences – all at an accessible price. Among the consumer groups engaging with the alternative protein category, it identifies three sub-groups: flexitarians, vegetarians and vegans, and ‘carefree’. Globally, 46% of consumers identify as flexitarians – consumers actively trying to eat more plant-based products or eat less animal protein. This is led by Germany, South Korea, and a tie between the US and Brazil, the research found. Health remains the primary motivation for these consumers’ diets. Vegetarians, who do not eat meat but still consume certain animal products like eggs or cheese, make up roughly 4% of consumers across regions, while 1% identify as vegans – those who consume no animal products. ‘Carefree’ consumers – those who eat both plant-based and animal-based foods and beverages, and do not intentionally seek out or avoid either one – are still the largest consumer group across global populations at 49%. Legacy and novel sources ADM identified soya as a ‘stand-out legacy ingredient with staying power’ in its report, noting that 83% of ‘plant-forward’ consumers agree soya protein as a good source for building and maintaining muscle. 81% agreed it to be a good option for reducing fat intake, and 79% associate it with a healthy/active lifestyle. Chickpea, meanwhile, ranks in the top three for global plant-forward consumer awareness. ADM noted that there is substantial opportunity to incorporate chickpea protein into more convenient formats like ready meals, snacks and foodservice offerings thanks to its ‘wholesome’ status and popularity with consumers as an ingredient in home cooking. This is also true for other ‘wholesome’ ingredients like grains, seeds and beans. Lentils were found to have an ‘awareness-to-consumption’ gap of 20%, but are associated with being very healthy and nutritious, as well as ‘clean,’ natural and tasty, ADM highlighted. They align with flexitarians’ top motivators and are ideally suited to convenient ready meal and snacking occasions. Their positive associations lend well to being listed as a featured ingredient on product packaging. Fermentation The company reported that fermentation-based proteins are the imminent ‘what’s next’ technology, benefitting from increased consumer interest and acceptance for use in products such as meat and seafood alternatives, dairy alternatives and specialised nutrition formulations. Plant-based consumers were found to be most interested in trying plant-based products with novel ingredients across categories, followed now equally by hybrid/blended sources and fermentation-derived sources. Millennials were found to be the most interested in trying F&B products with fermentation-derived proteins at 72%, with Gen Z consumers close behind at 68%. While ADM expects greater innovation opportunities in this space, it acknowledges that legacy proteins and hybrids/blends will remain crucial to bridging the gap between various protein sources due to their familiarity. More protein for every consumer Nearly 80% of consumers believe eating more plant-based proteins will help them age better, ADM’s report states. This pursuit for more protein applies to all generations and consumer groups. Globally, 20% of ‘carefree’ consumers said that they don’t care where the protein in a product is from, as long as it provides protein. This opens opportunities for new product development in the high-protein space, whether fully plant-based or a blend of sources. ADM observed whitespace for expanded and convenient formats. The report highlights the rapid growth of GLP-1 receptor agonists for weight management, which is influencing the adoption of plant-based foods – 77% of global consumers said they believe plant-based proteins make it easier to lose weight. In the US, 64% of consumers engaging with these medications said they pay more attention to a product’s protein content, and 44% are intentionally increasing their intake of plant-based proteins. Additionally, 49% of GLP-1 users are looking to increase their intake of fibre, another essential macronutrient (one only found in plants) seeing increased demand alongside protein. New plant-based foods and beverages that target portion control, as well as incorporating high protein and dietary fibre, are poised for success, ADM noted. This offers manufacturers an opportunity to evolve their positioning and address trending consumer needs. Regardless of GLP-1 drug use, ‘manage or lose weight’ was found to be among the top motivators globally for trying plant-based snacks, sports nutrition and ready meals/meal kits. Improved taste and texture is identified as a key motivator for plant-forward consumers, particularly across baked foods, ready meals, meal kits and sports nutrition products. While the sensory experience is always a critical consideration for consumer trial and adoption across the alt-protein category, this is particularly true for carefree consumers, who put taste over nutrition, the report states. Consumers also want to see more food safety certifications along with enhanced functional benefits and sourcing transparency. Formats consumers said they were interested in trying, but have not tried yet, included tacos, burritos and empanadas; shredded/pulled meat; and drumsticks/wings in the meat alternatives category. In alt-dairy, they are interested in alternatives to sour cream, whipped cream and pudding. Hybrid innovation ADM describes a ‘new era’ for novel innovation around hybrids and blends – the combination of plant proteins with other sources, whether animal-derived or the result of technologies like precision fermentation. Bringing together multiple protein sources with the inclusion of legacy proteins can provide benefits for flexitarian and carefree consumers while not requiring them to significantly change their diet to something unfamiliar. These blends can meet rising consumer demand for protein and ingredient diversity, higher protein content, elevated taste and texture, sustainability concerns and affordability, ADM said. Among generation of consumers, Millennials showed most interest in trying blended or hybrid products (75%), followed by Gen Z (72%), Gen X (66%) and Baby Boomers (53%). In some markets, shifting to meat products that have been ‘extended’ with plant proteins can increase their volume and support cost-conscious consumers, the report states. Brazil is leading awareness of ‘meat extensions,’ with 35% of plant-forward consumers in the country stating that they have tried these products. One in four global plant-forward consumers, meanwhile, had never heard of them and only 16% claimed to currently consume them. With these trends continuing to shape alt-protein innovation, ADM observed that manufacturers can benefit from embracing new technologies and leaning into legacy plant-based proteins as well as novel sources, to support the category’s future and tap into rising demand for more variety within the space.

UK plant-based nutrition brand Bol has added a new blueberry flavour to its Power Shake range, a line of nutritionally complete, high-protein meal shakes. While blueberry is already a popular flavour in the yogurt category, Bol claims to be the UK’s first brand to introduce it to the protein drink and nutritionally complete meal category. The new blueberry shake joins Bol’s current line-up of chocolate, salted caramel and vanilla Power Shakes. It is made with real blueberry juice, combined with oats and vanilla to deliver an indulgent, blueberry muffin-inspired taste. Like the existing shakes in the range, it provides 25g of protein, 5g of fibre, naturally low sugar and 26 vitamins and minerals per bottle. The shake is designed to offer the complete nutritional profile needed from a meal, tapping into the on-the-go breakfast trend as busy consumers seek convenient products. The shake has a Nutri-score of A and focuses on a whole food-based recipe, featuring natural plant ingredients like almonds and dates. It is free from gums, emulsifiers and sweeteners, responding to shifting consumer preferences for recognisable ingredients amid growing concern around ultra-processed foods. Demand for high-protein and high-fibre offerings is also on the rise, with Vyper’s April 2025 research showing that over 42% of British consumers want to increase their intake of these nutrients. Additionally, the nutritionally complete meal category is projected to grow at a CAGR of 7.53% from 2025-2033. Elle Picton, brand manager at Bol, said: “For today’s shoppers, dependable nutrition is non-negotiable – but taste is where you win. This Blueberry recipe brings the best of both: unbeatable nutrition, nothing-to-hide ingredients, and a fruity and deliciously indulgent ‘freshly baked’ taste.” The Blueberry Power Shake is now available online and via Amazon, followed by Tesco stores on 16 June.