Veganz Group has established a new subsidiary, Mililk FoodTech, as it prepares to bring in strategic investors later this year. The move comes as part of a broader effort to commercialise the company's patented food-printing technology and expand its footprint in the plant-based food sector. Founded on 27 June 2025, Mililk will focus on developing and licensing technologies for plant-based food production, initially concentrating on milk alternatives. It will also explore applications in juices, smoothies and functional beverages. The company is currently in advanced discussions with potential investors based on a pre-money valuation of €80 million. Veganz plans to retain majority ownership following the investment round, which is expected to raise between €10 million and €20 million in the third quarter of 2025. Mililk’s core offering is based on its proprietary Mililk technology, which uses 2D printing to produce food and beverages more efficiently than conventional methods. The process reduces packaging by up to 94%, cuts CO₂ emissions by up to 90% and eliminates the need for refrigeration, significantly lowering transport and storage costs. Anja Brachmueller, CEO of Mililk, said: "In view of the enormous market potential for our Mililk technology platform, we are currently only scratching the surface. The initial order forecast from North America makes it imperative for long-term investors to come on board so that we can build up production capacity as quickly as possible to meet the high demand." "In the US, we have already identified a production site that has all the necessary permits and offers enough space to produce more than 60 million liters of our plant-based milk alternatives per year. In Europe, we also want to establish six new production sites. Thanks to our strategic partners Develey, Jindilli Beverages and Lassonde Industries, Mililk is excellently positioned to establish itself as a leading provider of sustainable food technologies." Top image: © Mililk

Danone has completed the acquisition of Kate Farms, a US provider of plant-based clinical nutrition, from Novo Holdings. Founded in 2012, Kate Farms develops plant-based, organic nutritional formulas for patients with medical conditions and individuals needing daily nutritional support. Its products are used in more than 1,400 hospitals across the US and are known for being allergen-free and clinically supported. The acquisition, which first announced in May , reflects Novo Holdings’ investment strategy focused on scalable, science-backed health solutions. Kate Farms will operate under Danone’s North America Medical Nutrition business. Brett Matthews, who has led Kate Farms since 2015, will now serve as chairman and CEO of Danone North America Medical Nutrition. Kartik Dharmadhikari, partner of Novo Holdings, said: "Kate Farms has emerged as a category leader in specialised medical nutrition by pairing scientific and clinical innovation with a deep understanding of patients' needs – particularly for those who cannot rely on standard diets. Novo Holdings is proud to have supported the company's growth from its early stages to this landmark transaction." Matthews added: "Becoming part of Danone...is a really proud moment for Kate Farms and will make a positive difference to the people, families and communities we serve. Together, we are in a better position to provide high-quality nutrition to those with a wide range of health needs." "We are deeply appreciative of the support that investors Novo Holdings, Goldman Sachs, Kaiser Ventures, Main Street Advisors, Aliment, Coeffecient, Ithaka and individual investors have provided to Kate Farms since the early stages of our company's growth. Partners like Novo Holdings have enabled us to accelerate our business' trajectory, ultimately resulting in this exciting new chapter with Danone." Terms of the transaction were not disclosed. Top image:   © Kate Farms

GNT has expanded its plant-based Exberry Organics natural colour portfolio with the launch of a new vibrant pink solution. Exberry Organics Brilliant Pink is a liquid-based concentrate made from purple sweet potatoes grown in compliance with EU and US organic standards. It is created using physical processing methods and supports simple label declarations, such as ‘concentrate (sweet potato)’ in the EU and ‘organic vegetable juice for colour’ in the US. The new shade provides a bright pink colour designed to perform well in formulations that require high heat processing. It is well-suited to low-pH applications including beverages, gummies, chewy toffees, frozen desserts, yogurt and fruit preparations. Anne van der Meijde, product manager at GNT Group, said: “The organic sector is seeing renewed interest as consumers look for more natural and sustainable food and drink, but there can be a perception that these products are less indulgent”. “Exberry Organics Brilliant Pink helps manufacturers create attractive, appetising organic products without having to compromise on the ingredient list.” The Brilliant Pink solution is the latest to join the Exberry Organics range, which features existing options across a broad spectrum of shades including pink, red, purple, blue, green, orange and yellow.

Lawrence Moore, commercial director at Oato, believes that oat milk will continue to thrive despite a recent bout of negative press. In this opinion piece, he highlights oat milk's potential to keep the plant-based milk category booming and challenges some of the concerns raised about its health and sustainability credentials. Certain corners of the UK press have opted to make the oat milk category the target of their ire of late, with often lazy, prosaic shouts of ‘overpriced’ or ‘unhealthy’. This generally offers up polarising criticism to a category which has been quite remarkable in terms of its growth in recent years and, contrary to some reports, is still in good order. Plant-based dairy alternative drinks, as a whole, are performing pretty well in UK retail (+2.5%), and oat milk (+7.5%) remains the star attraction according to Kantar sales data. The much vaunted ‘backlash’ is certainly not evident in any sales numbers of late. Nor is this reflected in category innovation – the plant-based milks arena goes from strength to strength when it comes to new ideas and oat milk is no exception. This is emblematic of how shoppers still delight in something genuinely different, with brands still highly active in product development. Fortification has been evident in new SKUs appearing on UK supermarket shelves, as has its de facto opposite number – the minimum ingredient oat milk. Of course, it remains a matter of taste and usage for UK consumers, with most current research pointing to coffee and cereal as the main time to shine for oat milk. That’s one aspect of the category that is showing little change. Innovation doesn’t stop there, either. Smaller pack formats have ready appeal for smaller households, and those comprising a mix of dairy fans and plant-based adopters. If anything, the significant marketing investment from leading brands in the space and the backdrop of innovation has propelled the category further into the mainstream than ever. Kantar point to 35% of UK households consuming plant-based drinks. They can’t all be ‘millennial hipster coffee snobs’! Indeed, even in the most fashionable of coffee shops (where the oat milk latte once commanded a premium for the privilege of being plant-based), oat milk is generally now offered as a no-cost option, with the large (and arguably less trendy) coffee chains leading on the initiative. This democratisation of plant-based can only be a good thing, potentially enticing flexitarians and those simply seeking something different, into the oat milk gang. Oat milk remains the king of dairy alternatives for coffee due to a subtle sweetness, smooth texture and a beautiful velvet microfoam, which can be artistically enhanced in the hands of a skilled barista. So what of the ‘backlash’? Sugars and high GI There have been many criticisms of oat milk around the sugar content of oat milk vs some other plant-based milks. There is certainly some truth in this, albeit that the sugars are natural ones and offer desirable taste and texture for many, particularly in coffee. For those who want less, oat milk variants which are unsweetened or low-sugar are now manifold. Environmental concerns Water-use footprint of oat milk is often brought to the fore in pieces by those who seek to disparage. Inevitably, there is a counterpoint to this in terms of lower land use and greenhouse gas emissions. Solar power is a mainstay of certain oat milk brands and mitigation of environmental impact remains important for those in the industry. Locally sourced ingredients are finding a place in the category, with British oats becoming a differentiator for some brands. Tetra-Pak cartons are a source of consternation for many UK consumers, as kerbside recycling remains variable dependent upon geography, and these represent the majority of packs on shelf – though not all. Nutritional value debate Oat milk’s detractors would readily point to its nutritional profile being inferior to traditional dairy or other plant-based milks. For this reason, fortification remains as popular as ever, with vitamins and calcium featuring in many oat milks on shelf. The naturally occurring fibre content remains salient with many category shoppers. Consumers aren’t always choosing oat milk for nutritional or dietary reasons. Oat remains a choice in a portfolio of options for many shoppers, even those who actively consume and often love dairy. And the future? The changing nature of the consumer is where the oat milk category will show resilience. It is no longer an ‘either/or’ for many people. It’s a choice, based upon taste, texture, diet, value, trend, veganism and plenty more besides. That is to be embraced by category players. Dairy isn’t ‘the enemy’ – arguably, it never was for many category loyalists. We live in an age of unparalleled choice when it comes to our shopping – the category’s job is to embrace and expand that choice in the most appropriate and sustainable way we can, offering value and accessibility for as many consumers as possible. Far from being yesterday’s news, oat milk remains very much part of the future FMCG landscape and will likely continue to become a shopped category for a widening audience – and that’s not an exaggeration!

Flora Food Group’s dairy alternative brand Violife has introduced a new product: Supreme Cheddarton, a higher-protein plant-based cheese containing 30% less fat than traditional dairy cheddar. According to the brand, its product is set to ‘transform’ the cheddar cheese alternatives market by offering a good source of protein – a nutrient that is often lacking in plant-based cheese products. The cheese, made with lentil protein, provides 9.5g of protein per 100g. While still offering less than traditional dairy variants, it provides significantly more than most plant-based cheddar products currently available in UK retail. For example, Violife’s Epic Cheddar Flavoured Block contains 1.3g per 100g, Cathedral City’s dairy-free mature cheddar contains 0.2g per 100g, and Applewood Vegan Dairy Cheese Block contains 0.1g per 100g. Additionally, its 30% reduced fat content in comparison to traditional dairy cheddar makes it well-suited to those with dietary preferences for lighter, reduced-fat products. The cheese is also fortified with vitamin B12 and is free from the top 14 common allergens, including dairy, gluten and nuts, while remaining free from artificial preservatives and GMO ingredients. According to Violife, its new offering offers a ‘rich and mature’ taste with a ‘perfectly balanced crumbly yet creamy texture,’ with the ability to melt well. Monica Bordin, head of Violife global brand and Violife North America, described the launch as a “breakthrough moment” for plant-based cheese. She commented: “With Supreme Cheddarton, we’re combining rich flavour, crave-worthy texture and real nutritional benefits – all without compromise”. “As category leaders, we continue to expand plant-based choices for retailers and food service providers with a strong innovation pipeline designed to meet evolving consumer demands.” Supreme Cheddarton is available now in Sainsbury’s, Ocado and Waitrose stores nationwide. It will roll out across Asda stores from 1 July and in Morrisons from 16 July.

The UK government has announced its Digital & Technology Sector Plan as part of its broader Industrial Strategy, including a £184m Engineering Biology Scale-up Infrastructure Programme to build and upgrade facilities. The plan, published this week, highlights engineering biology as a key frontier technology for the UK. Engineering biology encompasses a broad range of technological approaches to producing new sustainable products, or developing existing products in more sustainable ways. Within the F&B industry, technologies that fall into this category include precision fermentation, cellular agriculture – such as cultivated meat and seafood technologies – and advanced bioengineering of plants. The government is investing up to £2.8 billion over five years in advanced manufacturing and R&D. It is allocating an initial an initial £196 million for a National Engineering Biology Programme to fund researcher-led projects. Driving targeted critical R&D for ‘transformative applications’ of engineering biology, it will support investment into engineering biology monitored through metrics such as R&D collaborations and investment leveraged. The sector plan also supports innovation in crop genetics and breeding to improve UK-grown plant protein sources, such as peas and fava beans. It highlights that the Genetic Technology (Precision Breeding) Act (2023) will create a new regulatory framework and enable a route to market for precision-bred products, encouraging investment and innovation in agri-tech. The plan sets out how it will support networks of researchers, innovators and larger companies in the country through new schemes like the UKRI Engineering Biology Innovation Network. It highlights a timeline of its plans through to 2035, which includes the completion of the Food Standards Agency’s cultivated meat regulatory sandbox, a first-of-its-kind initiative in Europe, announced last year. The government has pledged to join the newly formed Regulatory Innovation Office to build on its success and pave the way for companies in the space to bring products to market. Cell-based meat start-up Multus, based in London, is highlighted within the plan as an example of the UK’s growing regional clusters of expertise. Industry think tank the Good Food Institute Europe (GFI Europe) welcomed the government’s plan, noting its potential to support researchers and scientists developing fermentation-based and cell-based foods. According to a report shared by the Green Alliance, foods made with these technologies could add £6.8 billion each year to the UK’s economy and create 25,000 jobs by 2035 if supported by regulatory reforms and sufficient public investment. GFI highlighted that while research into protein diversification has seen a significant increase in the UK, lack of infrastructure is a key barrier to British businesses i commercialising researchers’ findings. Linus Pardoe, senior UK policy manager at GFI Europe, said: “It’s positive to see the government recognise the UK’s many strengths in engineering biology and commit to boost this sector through a new Industrial Strategy”. He added: “The UK has everything it takes to become a world leader in developing and commercialising alternative proteins, and initiatives like the new infrastructure funding promised today could be an excellent way of unlocking new opportunities, boosting our food security, helping grow the economy and creating future-proof jobs”.

Canadian food-tech company New School Foods has announced the formation of NS/TX Industries (NS/TX): an expanded company that will house its manufacturing platform, consumer brand and manufacturing operations. The company’s patented scaffolding process is claimed to be the first to use directional freezing at scale, delivering ‘hyper-realistic’ whole cut alternatives that combine plant-based muscle fibres and connective tissue into a single macrostructure. This technology and assembly line was used to produce New School Foods’ alt-seafood products, including its flagship plant-based salmon. The technology has now been shown to work for red meat alternative applications, such as steak and bone-in ribs. According to New School Foods, the industry-standard manufacturing process of extrusion has proven limited in its ability to create alt-protein products that meet consumer expectations. Through the NS/TX platform, the company said it will deliver further meat alternative products with an authentic look, cook, taste and texture. To support a wide range of alt-meat and alt-seafood products, the platform has been designed to support maximum flexibility. The scaffold macrostructure can be made into any shape and size, with scaffolds able to be embedded with plant-based ‘bones’ to emulate steak and ribs. Texture can be modified by tuning muscle fibre diameter, length and resistance to match any meat type. Additionally, texture, flavour and appearance can be modified by customising the pattern and composition of the connective tissue. Multi-layered scaffolds can be infused with nearly any protein, liquid oil, flavour or colour, the company said in a statement. NS/TX aims to support a broader mission and more powerful manufacturing capabilities. It will serve as the overarching entity for New School Foods, the company’s consumer and restaurant-facing product brand; NS/TX R&D, a scientific and culinary innovation team that collaborates with other companies to develop custom formulations and products using the platform; and NS/TX Manufacturing, opening the company’s technology to the world and working with other food brands to build and scale their own (private/white label) and co-branded offerings. New School Foods, the consumer-facing segment, offers a portfolio including the flagship whole cut plant-based salmon fillet, a recently launched salmon burger alternative, and new meat products in the future. Chris Bryson, founder and CEO of New School Foods, said: “Our scaffolding technology has proven to be more flexible than we imagined, and shown that it can be a superior manufacturing”. “We have spent the last year scaling up our manufacturing process into an assembly line that can create all of these products, and we decided that we don’t want to reserve this technology for a single brand. The creation of NS/TX allows us to partner with other brands to develop and manufacture the next generation of alternative protein products alternative to extrusion for red meat as well as seafood applications”. The directional freezing process results in a product that begins ‘raw’ and transforms when cooked, just like ordinary meat. In scaling up the process over the last year, the company said it recognised that, just like the traditional meat industry, the excess material from shaping its whole cuts provide excellent additional products, including ground or flaked meats and fish, expanding efficiency and minimising material loss. This announcement follows a string of major milestones for the company, including the launch of its flagship salmon fillet in more than 30 restaurants across Canada, partnerships with Bondi Produce and Gordon Food Service, and the completion of its vertically integrated V1 production line. To date, the company has secured over $19 million in funding from investors and partners including Inter IKEA, Protein Industries Canada and SDTC. Images: © NS/TX

US plant-based snack bar brand Nature’s Bakery has unveiled its latest product innovation: Hearty Bars. The soft-baked bars are available in two flavour varieties, blueberry and chocolate chip. They are made with plant-based ingredients like whole grains, real fruit and Rainforest Alliance Certified cocoa. Each bar offers 9g of plant-based protein from fava bean and sunflower sources. They are vegan and nut-free, crafted for consumers of all ages to support a balanced, on-the-go lifestyle. Nature’s Bakery said the bars aim to stand out in a ‘crowded snack aisle filled with chewy and crunchy options’. They feature the brand’s signature soft-baked texture, providing a good source of fibre and suitable for lunchboxes and on-the-go snacking. Alice Kim, senior innovation manager at Nature’s Bakery, said: “A clear mission guided our innovation journey: to create a school and family-friendly snack bar that offers satisfying protein and whole grains in a way that appeals to all ages”. “We named them Hearty Bars because they're designed to be a truly satiating snack to keep you going with wholesome ingredients like oats, whole grains and unique plant-based proteins. After extensive testing and refinement, we perfected a recipe that the whole family can enjoy.” Heart Bars are now available on the Nature’s Bakery website and in Target stores nationwide, as well as on Amazon later this month.

Dutch food-tech company Rival Foods has raised €10m in Series B growth financing, supporting the scale-up of its plant-based whole cut meat alternatives. The round was led by pension investor APG, on behalf of APG, with participation from Pymymic and ROM Utrecht Region, with follow-on investment from existing shareholder PeakBridge. Rival Foods was founded in 2019 as a spin-off from Wageningen University & Research. Its proprietary platform produces whole cut meat alternatives – products that closely mimic the structure, flavour and mouthfeel of animal-derived meat cuts while being fully plant-based, clean label and minimally processed. The products are free from artificial additives and are designed to meet high culinary standards in the industry, developed specifically for foodservice, retail and brands. This latest funding round will enable Rival Foods to double its production capacity at its facility in Geldrop, the Netherlands. According to the start-up, it will also allow for further optimisation of production costs to achieve competitive pricing to animal meat, without compromising on taste, texture or nutritional value. Birgit Dekkers, CEO and founder of Rival Foods, said: “This investment marks a major milestone in our mission to make high-quality plant-based meat mainstream”. “With the backing of world-class investors, we’re ready to scale fast and reshape the future of protein. We’re called Rival for a reason – we’re here to be one.” Rival takes a B2B-first approach, working with chefs, retailers and food brands across Europe. In addition to scaling its operations, the Series B funding will support team expansion and international growth, as well as new foodservice and retail partnerships. Lodewijk Meens, senior portfolio manager at APG, said: “Rival Foods have built something special: a scalable process to turn standard plant proteins into exciting fibrous, meat-like structures”. “With this investment, our client ABP seeks to achieve strong financial returns while simultaneously reducing the environmental footprint of food consumption. We are proud to support Birgit and her excellent team as they continue to add manufacturing capacity and expand market presence.” Images: © Rival Foods

From extra creamy soft serve to bite-sized snacking formats and new eating occasions, we take a look at what’s trending across the global plant-based ice cream market. The frozen dessert category for those avoiding dairy is no longer dominated by sorbet, as was once the case – over the last decade, the rise in demand for vegan and dairy-free options has seen numerous creamy plant-based pints, sticks and soft serve welcomed into the ice cream category, embraced by small artisan brands and major household names alike. Market data firm Mordor Intelligence values the global plant-based ice cream market at $1.83 billion in 2025, driven by dietary restrictions becoming more prevalent– in Canada, for example, approximately 59% of the population was identified as lactose intolerant in 2022 according to Mordor, driving demand for dairy-free alternatives. Additionally, many plant-based dairy alternatives contain less fat and are positioned as healthier options compared to those made with cow’s milk, attracting more health-conscious consumers. © Flora Professional Mara Llanera, chocolate and ice cream marketing manager at Cargill, said: “Dairy remains a staple in European diets, with most consumers enjoying it daily. However, there is a rising interest in plant-based and functional dairy alternatives, as health-conscious and sustainability-driven consumers seek options that align with their evolving preferences.” Reimagining indulgence With Kantar research showing that the leading reason for consumers purchasing ice cream is to enjoy an indulgent treat, efforts to improve ice cream products’ nutritional profile should be balanced with ensuring high-quality taste and texture is maintained to satisfy the everyday shopper’s sweet tooth. “For manufacturers, the challenge lies in striking the right balance between health, indulgence and cost-efficiency,” noted Cargill’s Llanera. “Developing dairy-free ice cream products requires overcoming significant formulation hurdles, particularly in replicating the creamy texture and rich mouthfeel of dairy without compromising on taste. Cargill serves as a co-creation partner, offering a broad portfolio of solutions, from oils and fats, sweeteners and functional systems that enhance mouthfeel in plant-based alternatives, to plant proteins that help create nutritionally balanced formulations.” Ice cream flavours and formats with a premium and luxury feel are on the rise as consumers seek satisfying and pleasurable eating experiences. Products that cater to demand for ‘multi sensorial’ experiences are gaining traction in this space – Unilever’s Magnum ice cream brand tapped into this trend last year with the launch of its vegan blueberry cookie ice cream sticks, featuring a blueberry sorbet core encased in dairy-free vanilla biscuit-flavoured ice cream and cookie biscuits. The brand has also recently reformulated its entire vegan range with a new soya-based recipe, said to offer a more ‘velvety’ texture. Cargill has observed this demand for elevated experiences, conjuring up concepts such as its ‘Frozen ChocoLuxe Decadence,’ featuring layers of chocolate ice cream, creamy mousse and a tangy blackcurrant twist for a rich, multi-textured experience. The company has also developed the ‘Reimagined Morning Ice Cream Bar,’ blending a crunchy granola-chocolate base with oat milk sorbet and mango curd, coated in dark cocoa and granola. © Cargill “As snacking culture grows and consumers embrace ice cream as an all-day indulgence, we expect to see more breakfast-inspired frozen treats and functional dairy alternatives, that cater to a variety of consumption moments,” Llanera said. Coconut and oat remain popular base options for manufacturers looking to capture the indulgent, rich and creamy mouthfeel afforded by traditional dairy ice cream. A new frozen dessert brand based in Canada, Kaiser, champions the oat in its line-up of vegan-friendly tubs and chocolate-dipped bars. The range is crafted using oat beverage, rather than powdered oats, to deliver a creamier texture and more ‘premium’ experience. It is available in classic favourite flavours such as mint chip and vanilla, as well as more indulgent and trending flavour combinations like cookies and cream, salted caramel and banana chocolate. Nostalgic snacks The broader food and beverage industry trend for nostalgic experiences and modern twists on classic flavours has made its way into the plant-based ice cream category, while Cargill’s Llanera observed that younger generations are also shifting toward snack-based consumption. A stand-out example of this, unveiled in July 2024, was frozen dessert brand GoodPop’s partnership with Kraft Heinz’s potato-based frozen food brand, Ore-Ida. The adventurous collaboration saw the launch of a limited-edition ‘Fudge n’ Vanilla French Fry Pop,’ featuring a frozen vanilla oat milk base in a rich, chocolate fudge shell rolled in real, crispy potato bits. This aimed to tap into US consumers’ preferences for the unique taste experience of dipping salty French fries into cold, sweet and creamy milkshakes. Daniel Goetz, CEO and co-founder of GoodPop, said that the brand’s goal is to elevate expectations for nostalgic favourites, adding: “At GoodPop, we love creating cleaned-up versions of classic treats. With this seasonal collaboration, we [hoped] to rekindle that childlike joy of summer, with a decidedly modern twist.” In the UK, Over The Moo – a brand that initially launched in Australia, offering dairy-free ice cream in tub format – has launched a bite-sized ice cream range offering a vegan take on the choc ice, a classic favourite that evokes feelings of childhood nostalgia for many. © Over The Moo The bite-sized ice cream snacks have launched in vanilla, caramel and, most recently, chocolate flavours. According to the brand, it leverages sustainably sourced coconuts from Indonesia and the Philippines to develop its coconut milk ice cream base, which is rich in beneficial manganese. Additionally, the inclusion of pea protein levels up nutrition while providing a non-allergenic alternative to whey. “Historically, there was an unwise bias towards functional soya, oat or almond milk,” Simon Goodman, founder of Over The Moo UK, told The Plant Base. He revealed that in late 2024, the brand made improvements to its range, enhancing it with an extra thick chocolate enrobing based on extensive client feedback. This enabled it to capture the “all important crackle as you bite, reminiscent of the classic choc ice yet infinitely better,” he enthused – additionally, extra insulation slowed down the products’ melt rate. A new flavour is in the works, slated for launch in Autumn 2025 – although Goodman is keeping the details under wraps for now. Health and sustainability Health factors into some shoppers’ decisions to go dairy-free – and while ice cream may be an indulgent treat, brands have noted the demand for better-for-you variants that still tick all the right boxes when it comes to enjoyable eating experiences. Cargill’s Llanera pointed out: “Many [consumers] are looking for clean label formulations with reduced sugar and saturated fats, as well as higher protein content, while still expecting the indulgence and texture of traditional dairy products.” Numerous recipe videos for the viral healthy dessert concept of ‘nice cream’ – a dairy-free, home-made alternative to ice cream in which frozen fruits, often bananas, are blended with additional ingredients like nut butters – have exploded in popularity on social media in recent years. And brands such as Halo Top and Arctic Zero appeal to consumers seeking low-calorie options, offering rich and sweet flavours like pistachio and salted caramel pecan while slashing the calorie content of traditional tubs. Responding to this demand, Italian ingredients provider Comprital introduced Pure Vegan last year – a line of three clean label vegan gelato bases developed using natural ingredients such as cane sugar and fibres including chicory, citrus and bamboo. The line is free from artificial flavours and includes three solutions. Pure Vegan PZ is a base designed to be flavoured with only sugar pastes, while Pure Vegan PG is crafted for flavouring with only fat pastes, and Pure Vegan Chocolate offers high percentages of chocolate powder and low-fat cocoa powder. © Comprital With environmental awareness also on the rise, Cargill’s Llanera expects sustainable indulgence to continue to drive product development. “Consumers are paying greater attention to the environmental impact of their food choices, leading to a surge in demand for more sustainable ingredient sourcing, including alternatives to traditional cocoa and nut-based products,” she explained. Cargill’s work in this area includes a partnership with Voyage Foods, a US start-up developing upcycled alternatives to products that face ‘uncertain futures’ due to their sourcing challenges – such as chocolate – as well as focusing on providing options that are free from common allergens. Voyage’s patented technology is based on gently roasted and processed raw materials, such as sunflower kernels and grape seeds. Llanera said this technology is “the backbone” of Cargill’s ‘Indulgence Redefined’ offering, which harnesses these innovations to create next-generation treats, such as a vegan ice cream stick coated in Voyage’s cocoa-free alternative to chocolate. Soft serve One hot (or cold) trend that has seen manufacturers whipping up innovation over the past couple of years is dairy-free soft serve. Soft serve is produced and stored at a higher temperature than ‘hard’ ice cream, with more air introduced during the freezing process to achieve its iconic light and creamy texture. Traditional dairy variants also typically contain less milk fat. It is widely available via the foodservice market, churned out by soft serve machines. Now, the industry has begun to embrace plant-based versions, which are becoming all the more adventurous – Swedish oat milk giant Oatly, which introduced its own oat-based soft serve to the UK foodservice sector in 2023, partnered with Pernod Ricard-owned spirit brand Malibu to develop a piña colada-flavoured alcoholic version last summer. The 1.5% ABV soft serve targeted Gen Z consumers, who may be more inclined to experiment with flavours. Beans and pulses have proven popular choices for the formulation of dairy-free soft serve mixes. Ingredients specialist Cosun showcased a plant-based soft serve concept at Food Ingredients Europe 2024, created using its Tendra protein, which is made from European-grown fava beans. © Flora Professional Pippa Vogel, application specialist at Cosun, said: “Neutral taste is essential when [formulating] soft serve ice cream, you want to avoid unpleasant mouthfeel and aftertaste. Tendra ensures a neutral-tasting soft serve. Also, stability of the soft serve mix is crucial – again, this is where Tendra makes the difference.” She explained that Tendra adds little viscosity to the soft serve pre-mix in comparison to some other plant proteins, enabling a good overrun and smooth mouthfeel. Flora Food Group’s Flora Professional, meanwhile, uses lentil protein to create the dairy-free soft serve mix it supplies to its foodservice customers. Liv Kitching, senior marketing manager at Flora Food Group, said that the mix works across all types of soft serve ice cream and gelato machines, so requires no operational changes. “It also has a higher melting resistance versus dairy-based soft serve, so it’ll last longer on those hot summer days,” she pointed out, adding that the lentil protein and coconut oil fat structure ensures the mix melts at a slower rate than dairy-based mixes. Top image: © Kaiser

British plant milk company Mighty Drinks has appointed administrators from Interpath this week, amid trading headwinds and funding challenges within the plant-based food and beverage category. The group, based in Leeds, UK, developed a range of vegan milk alternatives. It was established in 2018 by brothers Tom and Nick Watkins, initially with a focus on pea milk and known as Mighty Pea. The company has since diversified its portfolio with several oat-based offerings, including a barista-style oat drink and an alternative to traditional whole dairy milk made with oats and other plant-based ingredients. Citing the current challenging funding environment for start-ups within the plant-based food sector, the company appointed Interpath’s James Clark and Howard Smith as administrators on 17 June 2025. In a statement shared on LinkedIn, co-founder Tom Watkins described how the company began “blending pea milk in a small Yorkshire basement,” before later achieving successful listings at major UK retailers and selling millions of cartons. He wrote: “But the reality is the plant-based category has shifted dramatically over the last few years. Despite our best efforts to adapt, streamline and secure new investment, we couldn’t raise what was needed to take the next step.” According to Interpath, rising costs and the impact of ‘fragile’ consumer confidence has impacted Mighty’s ability to scale and achieve profitability despite building a successful brand. The administrators noted that while the directors of Mighty sought out available investment options, the decision to appoint administrators was taken when it ‘became clear that a solvent outcome was not possible’. © Mighty Drinks Tom Swiers, food and drink sector lead at Interpath, said: “There has been an increasing focus on profitability within all aspects of the ‘alt’ category, following the investment boom of a few years ago. It is no longer simply a case of ‘growth as number one priority’.” He emphasised that the Mighty team created a strong product offering, including a pea-based range for children, emphasising the allergen-free benefits of pea protein. However, despite establishing a path to profitability from improved margins and increased volumes, he said the company required further investment which “was not forthcoming from typical investors in this space, nor was it attractive to typical ‘special situations’ investors given the relatively early stage of the company’s development”. Interpath’s managing director and joint administrator, James Clark, said the administrators will now work closely with Mighty’s stakeholders to explore available options, including seeking offers for the business and its assets – including the Mighty brand and its related intellectual property (IP). “We would invite any parties who may be interested in acquiring the business to make contact with us as soon as possible,” he commented. Co-founder Nick wrote in his LinkedIn statement: “We’re deeply grateful to every teammate, customer, investor and supporter who believed in our mission. We set out to change the world for the better – and we gave it everything: blood, sweat and tears.” Category challenges The company is one of several recent plant-based companies to enter administration as the category faces a challenging economic environment, with many suggesting the market has simply reached a natural plateau following an unprecedented, and ultimately unsustainable, rate of growth during its peak leading up to the pandemic. While the challenges are undeniable, there is clearly a sense of optimism and determination among plant-based businesses, driven by strong values centering around a more sustainable and ethical future food system. The plant-based category is likely to see further consolidation, with more acquisitions on the horizon in order to keep smaller brands in business. Notable recent acquisitions include Smart Organic's acquisition of plant-based chocolate brand LoveRaw, which entered administration in April, and vegan ready meal company Allplants' acquisition by Ella Mills' Plants business , which purchased the brand name and customer data from administrators. The company's recipe IP was snapped up by D2C recipe kit brand Grubby. In the alt-dairy space specifically, Finnish milk alternatives specialist Oddlygood made headlines when it acquired British plant-based drinks, cereals and snacks brand Rude Health in October last year. Oddlygood was established by dairy group Valio in 2018, becoming a spin-off in 2021. Tim Smith, CCO at Rude Health and Oddlygood, commented on the news: “Rude Health and Oddlygood both know first-hand the passion, dedication and resilience it takes to build a plant-based drinks brand, so our thoughts are with everyone affected by Mighty’s situation”. “Mighty going into administration is a reminder that our category still faces real challenges, but we also see huge potential for growth. Now more than ever, it’s important for brands, retailers and consumers to come together to champion innovation, transparency and choice. By joining forces, we can help the plant-based drinks sector thrive and reach even more people.”

Alt-meat brand Juicy Marbles has joined forces with alt-seafood specialist Revo Foods to launch Kinda Cod, a raw, unseasoned plant-based cod fillet product. The partnership kicks off Juicy Marbles & Friends – a curated product line of whole cut-style plant proteins imported for sale in the US and listed through the company’s online store. Juicy Marbles is best known for its marbled plant-based steak, tenderloin, and ribs with vegan ‘bones’. Now, the brand is entering the fish alternatives space with the release of the co-branded Kinda Cod, developed using Revo’s novel 3D structuring process. Maj Hrovat, co-founder and R&D chief at Juicy Marbles, said: “Much of the plant-based fish market is dominated by breaded fillets, fish sticks or eerily translucent, rubbery alternatives”. “But when we cooked Revo’s Cod, it flaked into tender pieces like a proper fillet; had the subtle, not too ‘oceany’ flavour we always hoped for; and it’s perhaps the only fish alternative we felt we could use in serious cookery.” Kinda Cod will be sold as a single 110g fillet, providing a versatile texture and subtle flavour that enables use across numerous different cooking mediums and cuisines. The fillet is made with fermented fungi-based mycoprotein and contains omega-3 from microalgae oil (130mg DHA and 82mg EPA per serving). It also offers a good source of vitamin B12 and B6, as well as dietary fibre and folate. In a statement announcing the partnership, the companies noted that the plant-based protein segment has grown ‘increasingly volatile,’ noting that ‘immense hype and massive valuations’ in the early 2020s has led to companies ‘toppling under the weight of nine-figure investments and premature expectations of mass adoption’. Revo Foods’ CEO, Robin Simsa, commented: “A ton of start-ups founded in 2020 and 2021 tried to do everything themselves. Sadly, many faced challenges because it’s too capital intensive. Our collaboration with Juicy Marbles is a prime example of how partnership can bring the whole field forward by allowing startups with different strengths to focus on their core expertise.” Simsa praised the international brand and distribution network Juicy Marbles has built, adding: “We have pent up demand for our products from the US that we’ve been unable to supply – so the end result fulfills both of our companies’ missions. I think this collaborative mindset is key to ushering in a new, more mature era for the plant-based industry.” Kinda Cod is slated for launch exclusively on Juicy Marbles’ US web shop from 18 June 2025. Launch in the UK and EU is to follow soon, the companies confirmed.